Healthy Carrot Zucchini Muffins

These Healthy Carrot Zucchini Muffins are a delicious way to get your kids to eat more vegetables!

As you probably know by now, I love finding sneaky ways to get my kids to eat more vegetables.

If it were up to my middle son, he wouldn’t eat ANY vegetables. That’s enough to drive any mom crazy. So I have to be creative with him.

At dinnertime, I like to add butter and salt to his vegetables, or else we have raw veggies with dip. Even then, it’s hard to get him to eat more than a couple pieces.

But what about during the day? That challenge is a little harder.

That’s when I turn to muffins! They are an easy and delicious way to get your kids to eat more vegetables.

Even though my son asked me, “Do these have zucchini in them?” he still gobbled them up without any complaint. I added in some shredded apple too for extra sweetness, which makes these muffins extra delicious.

I like to warm my muffins up, cut them in half, and enjoy with a dollop of butter! Mmmmmmm.

These Healthy Carrot Zucchini Muffins make the perfect snack for your kid’s lunchboxes or for your afternoon pick-me-up or even as a quick grab-and-go breakfast!

I hope you enjoy them as much as we do.

Healthy Carrot Zucchini Muffins

A delicious snack and an easy way to get your kids to eat more vegetables.

• CourseBreakfast, Snack

Servings12 muffins

Prep Time10 minutes

Cook Time20 minutes

Ingredients

• 1cup whole wheat flour
• 1/2cup all-purpose flour
• 1/2 cup old fashioned rolled oats
• 1/3cup organic brown sugar
• 1/4tsp sea salt
• 1/4tsp ground cinnamon
• 2tsp baking powder
• 1whole egg
• 1/2cup milkcan use nut milk or regular milk
• 1/3cup coconut oilmelted
• 1tsp pure vanilla extract
• 1/2cup shredded carrots
• 1/2cup shredded zucchinisqueeze excess water out with a paper towel
• 1large applepeeled and shredded

Instructions

1. Preheat oven to 400F. Line a muffin tin with paper liners.
2. In a large bowl, combine flours, oats, sugar, salt, cinnamon, and baking powder.
3. In a medium bowl, whisk together egg, milk, coconut oil, and vanilla.
4. Add wet ingredients to dry ingredients and gently stir to combine. Stir in shredded carrots, zucchini, and apple.
5. Fill each muffin cup with batter and bake in hot oven for 20 minutes, or until a toothpick comes out clean.

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