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Our mini-testers clamoured for these treats chock full of veggies. Applesauce makes these a low-fat, super- moist muffin that parents will be happy to watch toddlers gobble up any time of day.
1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
3/4 cup applesauce
1 cup grated carrots
1 cup grated zucchini
1 cup all-purpose flour, or whole wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
Preheat oven to 400°F (200°C). In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
Fold dry ingredients into wet, until just mixed. Grease 2 mini-muffin trays. Spoon batter to the very top of muffin cups and bake 15 to 18 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.
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