Have picky eaters? Tots that turn their nose up to anything with color that is good for them? I have a recipe that will change that!
When my kids were small, they each had their own tastes. My daughter loved healthy snacks (still does!) made up of pepper strips, grapes, broccoli…you name it. My son on the other hand likes his veggies and fruits, but can be picky when it comes to how they are prepared. So, I came up with the following muffin that took care of all that! It is chock-full of healthy veggies, fruit and is a great way to serve a muffin that is healthy & disguised as a tasty treat! The added bonus? This recipe freezes like a dream!
2 1/2 cup flour
1/2 cup wheat germ (opt. if you have allergies)
1 tsp. of the following:
- Baking soda
- Baking Powder
- Ground Cloves
1/2 cup oil
1/2 cup apple juice
3 tsp. vanilla
1 1/2 c sugar
2 cups zucchini, shredded
1/4 cup carrot, shredded
1 oz. yellow raisins (about 2 snack boxes)
Mix first seven ingredients and set aside. Mix eggs, oil, juice, vanilla & sugar very well. Fold in zucchini, carrots and raisins. Add to flour mixture and fold in until blended. Pour into paper lined muffin tin. Bake at 350 for 20 minutes, or until toothpick comes clean.
**This can be made into a quick bread: grease pan and bake at 350 for 1 hour or until toothpick comes clean.**
I have tried both, and my kids preferred the muffins over the bread.
This is a perfect healthy snack! The kids won’t even know they are eating their veggies! 🙂
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