Friday, August 14, 2015

Carrot Zucchini Muffins

These muffins are awesome to freeze then pack in lunches for school! They thaw by lunch time and provide a healthy boost to your child's day!


  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3 tablespoons melted butter
  • ½ cup maple syrup or honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated zuccini
  • 1 cup grated carrot
  • ½ cup raisins (I cut mine up into small pieces)

  1. Preheat oven to 350
  2. Coat muffin pan with nonstick cooking spray
  3. Combine flour, cinnamon, salt and baking soda in mixing bowl and whisk until combined (great job for child to do!) then set aside 
  4. In large mixing bowl stir together the butter, syrup (or honey), egg and vanilla extract
  5. Add flour mixture to wet ingredients and stir until just combined
  6. Add zucchini, carrot and raisins and stir gently just until distributed
  7. Fill each cup of the muffin pan about 3/4 full
  8. Back for 15-20 minutes or until toothpick instead in center comes out clean!
These freeze well and fit perfectly into a lunch box! They are also a healthy snack for toddlers!

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