Carrot & Zucchini Mini Muffins
What a fun way for baby to eat vegetables! Mini muffins are just the right size for little fingers.
INGREDIENTS | YIELDS 42 mini muffins
- 2 cups white whole-wheat flour
- 1½ teaspoons baking powder, divided
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup applesauce
- ½ cup flaxseed meal
- ¼ cup canola oil
- ½ teaspoon vanilla
- ¼ cup packed brown sugar
- ½ cup maple syrup
- 1 cup grated carrots
- 1 cup grated zucchini
Preheat oven to 350°F.
In a medium mixing bowl, combine flour, 1 teaspoon baking powder, salt, and cinnamon.
In a large bowl, combine applesauce with ½ teaspoon baking powder. Add flaxseed meal, oil, vanilla, brown sugar, and syrup.
Slowly mix dry ingredients into wet. Mix in carrots and zucchini. Spoon into lightly oiled mini muffin pan.
Bake 15–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
