HEALTHY TODDLER FRIENDLY MINI MUFFINS

• Ingredients
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 large carrot grated
• 1 cup grated zucchini
• 1/4 cup canola oil
• 4 mashed bananas (or 3 mashed bananas and 1/4 unsweetened applesauce)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
2. Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
3. To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
4. Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
5. Drop about a tablespoon of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 15-18 minutes or until the muffins are a nice golden brown.
6. Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
7. This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.

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