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Toddler Approved Veggie Muffins

Updated: Oct 7, 2020

As many of you momma’s already may know, toddlers have a tendency to be pretty picky, and can be a hard sell on food variety.  I tried this recipe out yesterday on a harsh food critic (aka; one picky little nugget). It was a huge success and got the toddler stamp of approval!  


It is hearty snack that’s sneakily packed with veggies and nutrients. It has flavour, but not too much to throw off your little snack connoisseur. 


They’re a fun way to change up the usual muffins you may make for the little ones and have no added sugars.  They are durable muffins and this little one loved holding it on her own and eating on the go.


So here is my simple veggie (toddler empowerment) muffin :)

Ingredients

All the ingredients with a * next to it are suggestions to try and make the recipe vegan or gluten free friendly… Full disclosure, I have not attempted to do it that way yet, but let me know if you do!

  • 1 cup grated carrot

  • 1 cup grated zucchini 

  • 1 cup broccoli (top parts of the florets only, no stems)

  • 1 cup shredded cheddar cheese (* nut cheese or a few TBS of nutritional yeast)

  • 1 1/2 cups milk (*oat milk)

  • 1/4 cup melted ghee (*coconut oil) 

  • 2 eggs, lightly beaten (*2 flax egg) 

  • 1 cup cornmeal

  • 1 cup whole wheat flour (*1 C gluten free flour) 

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp cumin 

  • 1/2 teaspoon salt

  • pinch of black pepper


Instructions

These muffins are very simple to make once you have the veggies prepped! 

  1. Preheat the oven to 375 degrees F and grease a standard muffin tin

  2. Grate your carrot and zucchini on a box grater. Use just the tops of the broccoli floret to ensure keeping the muffins fluffy 

  3. Stir all of the ingredients together in a mixing bowl - mix well! 

  4. Divide the batter amongst the muffin cups, filling each about 3/4 full — you just don’t want them overflowing because they will poof up a bit :) 

  5. Bake 18-20 minutes or until the edges are lightly golden brown and you do the cake test but sticking in a fork or toothpick and it comes out clean  

  6. Let cool  for a minute or two on the pan and then if you have one I like to move them to a wire rack Customize the look of your media by making it widescreen or small and easily align media inside your posts.

TIP: These are also a great baby muffin since they’re made without added sugar. Just omit the salt if you are making them for a baby!





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