MANY MORNINGS BEGIN with one question: Mommy do we have muffins? Sometimes we do, sometimes we don’t, and there are plenty of alternatives but our girls love to start the day with a baked good. And when I can slide a few good-for-them ingredients in there too, I’m all for it.
In this version, I skipped a few steps so there’s no need to prepare applesauce, carrot or pumpkin puree. In fact, I didn’t even peel the apples (but I did peel the carrots). Instead I grated everything. But if you have very picky eaters, they may detect pieces of carrots or apples. If this sounds like a plausible threat at your place, grate the apples and carrots first, then go over the pile with a chef’s knife a few times to ensure all pieces are small enough to pass those tiny palates.
EASY APPLE & CARROT MINI MUFFINS
- 4 eggs
- 2 cups shredded apples, Golden Delicious or Granny Smith (2 medium apples)
- 1/2 cup shredded carrot
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 1/4 cup whole wheat flour
- 3/4 cup wheat germ
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat your oven to 375 degrees and grease mini muffin pans (I prefer not to use paper liners, which typically stick quite a bit to the muffins and little kids can’t get them off very easily.)
Use a whisk to beat the eggs in a large mixing bowl. They should be frothy, about 2 minutes. Add apples, carrots, oil, yogurt, honey and brown sugar. Mix thoroughly.
Set a sifter above the mixing bowl and add dry ingredients: flour, wheat germ, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Sift then stir to combine.
Fill mini muffin pans nearly full and bake for 8-10 minutes.