These muffins helped to keep me sane when my younger son was going through his picky phase and basically refused to eat vegetables! Packed with carrots and apple, you can also add in nuts, dried cranberries or raisins, or unsweetened shredded coconut to boost the nutrition even more.
2cupswhole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)
2tsp. ground cinnamon
1apple (any color)
1/2cuppecans or walnutschopped (optional)
1/2cupdried cranberries or raisinsoptional
1/4cupunsweetened shredded coconutoptional
1/2cupcoconut oil or extra virgin olive oil
2tsp. pure vanilla extract
Preheat oven to 350 degrees. Spray or grease a muffin tin, or line with liners.
In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and sugar. Shred carrots and apple with the shredding attachment on your food processor or a box grater. Stir the carrots, apple, nuts (if using), raisins/cranberries (if using), and coconut (if using) into the dry ingredients.
Add the oil, applesauce, and vanilla to the mixture and stir until just combined.
Divide the batter amongst your muffin cups. Bake in the middle of the oven for 20 minutes, or until they are nice and puffy and a toothpick comes out clean.
Remove the muffins from the tin after 3-5 minutes and cool completely on a cooling rack before storing in an airtight container for up to 5 days. These can also be frozen for up to 3 months. To reheat the muffins, microwave until warmed through or heat in the toaster oven.
Do Ahead or Delegate: Shred the carrot, mix the dry ingredients, chop the nuts if using, or fully prepare the muffins.Scramble Flavor Booster: Extra cinnamon or allspice.Tip: It can be tempting to hide vegetables in food when kids are going through picky phases, but while mixing extra vegetables into a dish is a great idea, make sure to let kids know which vegetables they just enjoyed as it will make them more likely to give that vegetable a try next time!Nutritional Information Per Serving (% based upon daily values): Calories 198, Total Fat: 10g, 15%; Saturated Fat: 8g, 40%; Cholesterol: 0mg, 0%; Sodium: 217mg, 9%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 3g, 12%; Sugar: 11g; Protein: 3gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!