Zucchini Yogurt Multigrain Muffins
I am not a huge fan of “hiding” veggies or fruit in food. Nutritionally foods are better in their natural whole form,and personally I don’t think it encourages your children to develop a love of fruit and vegetables if they never know what they are eating.
However if you are a parent of a toddler or in my case 2 toddlers you know that feeding them is messy and often frustrating. Most days all they want to eat is scrambled eggs or crispies and blueberries at every meal, so if I can provide them with a snack that they love, isn’t packed with sugar and covers more than 1 food group,then I’m okay with that.
INGREDIENTS
2 1/4 cups Whole Wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1 cup unsweetened applesauce
1 cup plain yogurt
1/4 cup brown sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups or 48 mini muffin cups.
In a bowl, sift together whole wheat flour, oat flour (no oat flour?, take rolled oats and pulse them in a food processor or blender until you have a very coarse flour), salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
[...] comes out clean. Cool 10 minutes before transferring to wire racks to cool completely. From: The Super Mom Zucchini Yogurt Multigrain Muffins (Toddler Approved!) __________________ Mommy to two beautiful [...]