Healthy Toddler Muffins

Need a healthy snack for your fussy toddler? These healthy muffins are filled with carrot and zucchini and naturally sweetened with raisins and applesauce.

Course Breakfast, Lunch, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 172kcal

Author Jenna Shaughnessy

Ingredients

½ cup rolled oats
1 cup all purpose flour
1 ½ cups whole wheat flour
1 tablespoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon salt
3 large eggs + 1 egg white
¾ cup applesauce or olive oil
1 cup grated zucchini
1 cup grated carrot
1 cup golden sultanas
1 tablespoon ground flaxseed optional

Instructions

Preheat oven to 350°F. Grease a 12-count cupcake tray.
Squeeze the excess liquid out of carrots and zucchini. You want them to keep the cupcakes moist but not make them soggy.
Mix dry ingredients in a large bowl and set aside.
In another bowl, whisk eggs and apple sauce. Stir in grated zucchini , carrots and raisins (and optional flaxseed).
Add the wet ingredients to the dry ingredients and stir just until combined.
Fill cupcake trays until ¾ full. Bake for approximately 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
Allow to cool in cupcake pan for 10 minutes before removing.
Store in an airtight container for up to 5 days.

Nutrition