My toddler twins, who are very picky eaters, love these. I pureed the vegetables because I didn't want texture to be a reason for them to not try the muffins. I made mini-muffins so they were easy to pack and eat on the go. The recipe made 72 mini-muffins (1 Tbsp of batter) and baked for 8 minutes. I'll definitely make and freeze them again. I made these again but using 2 Tbsp of batter as my kids are bigger now. They baked @ 350 degrees for 20-25 minutes. Very moist muffins and still a big hit!
Very good, except I wish I would have pureed the carrots and zucchini. I also added just a little bit of flax seed which turned out very yummy!
I love this! I did change the recipe a bit by adding chopped coconut, pecans, & raisins. My daughter who is 16 months loves them.
Delicious! I added raisins. Next time will spread cream cheese on them.
These are really great!! We add a little vanilla and some raisins. Like other reviewers, we often make them in mini-muffin tins. Thanks for a wonderful, healthy recipe!
Thank you for posting this one! My 14 month old (who had recently developed an aversion to veggies), loves these muffins. If they where just for adults i think I'd prefer a little more spice- but the amount is absolutely perfect for a toddler.
Yummy!! This is exactly what I've been looking for, a healthy snack that my kids will eat up. My 10mth old and 3.5year old both loved these, as did I and my husband. The only change I made to the recipe is I substituted some of the zucchini and carrot for grated parsnip. I also made mini muffins, and got 48 (and I baked for 9min). Awesome and can't wait to share this with my mom friends!
I've made this recipe twice this week and love it! I use 2 cups zucchini (trying to get rid of whats in the fridge), 1 1/4 cup white flour and 1/2 cup rolled oats, coconut oil and heaping measures of spices. Oh, and I added golden raisins. Both times they needed more than the 20 minutes to cook in regular muffin tins. Next time I'll probably let them go for a full 25 minutes. Great recipe though, a real keeper!!
I used Motts applesauce cups...one apple/blueberry and one apple/peach...because I didn't have regular applesauce on hand. Also, I discovered partway through that I had no ww flour, so I subbed oatmeal. The muffins were delicious. I think next time I'll add some mixed dried fruit [raisins/craisins/blueberries/cherries] for even more nutrition. We ate three right away, and the rest are in the freezer for lunchbox and recess snacks.
My nearly 5 year old who eats almost nothing liked these "cupcakes." My two year old LOVED them. My vegan sister loved them too. (I substituted vegan egg substitute for the egg) Even my veggie-avoiding husband liked them. Definitely worth the time I spent grating vegetables. :)