My toddler loves carbs. I sometimes feel like her entire diet consists of pasta, bread, and rice. Shes no fool, she knows when I'm sneaking mushrooms and zucchini into her pasta, and she always finds the little pieces of broccoli in her rice. One way I manage to get her to eat some vegetables is to sneak them into my baking. I've been making carrot muffins for years, you know the recipe I'm talking about right? Carrot baby food is the main ingredient, and they are always a huge hit! Someone recently shared a recipe for them with me, and on the bottom was a zucchini muffin recipe. The carrot called for carrot baby food, but the zucchini called for shredded zucchini! Why couldn't I swap out the baby food for real shredded carrots? And why stop there! Couldn't I make some more substitutions to make them more healthy and protein-packed for my girlie? Well, I did it, and don't worry these have been child approved by many different kids and the verdict is in...these are great! Make them!
2 cups shredded carrots
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 cup refined coconut oil
1/4 cup apple sauce
1/2 cup maple syrup
1/2 cup sugar (or coconut sugar)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup nut or coconut flour
1/4 cup flax seed meal
1 1/4 cup whole wheat flour
1. Preheat the oven to 350 degrees.
2. Combine and mix all the above ingredients.
3. Using a scoop, scoop these into either mini muffin tins or regular muffin tins. Alternatively, you could bake this in a loaf pan.
4. Bake for 10-15 minutes or until golden brown. It will take about an hour for a loaf.