These made a nice and healthy muffin unfortunately my daughter didn't like them but it wasn't the recipe, she generally isn't a fan of breads. This was my attempt to change that. I enjoyed it though!
Really good!. I used the yellow brand brown sugar and sweetener blend instead for lower calorie muffin. Turned out great. I ate two already. I would make sure to keep some texture of the vegetables.
Tasty treat for my son and I both! Love that I am at least getting SOME vegetable in him as he has started with his picky phase. I made them as mini muffins and will store leftovers in the freezer for a quick snack.
I had this recipe cut out of today's parent and used it so Much I couldn't read it anymore. I was so excited to stumble upon it here. Major hit with my very picky boys.
These muffins are amazing and I've been making them every week since I found this recipe! Healthy, tasty and my 16month old eats them up like they're dessert! I used the largest section on my cheese grater for the carrot and zucchini because I really like the colorful, rustic look of the muffins... However, you can use the smaller/ smallest grater section if your child doesn't prefer the larger pieces. Oh and I also added 1/2 cup of raisins, which added a very nice sweet element. :)
So yummy!!! Added vanilla, flaxseed and craisins, and actually used zucchini squash instead of zucchini and they're delicious! At least DH and I like them. :) I'm sure my picky toddler twins will love them too when they try them in the morning!
No toddlers in our household, but these were a great success with DH, a nice moist muffin that was not overly sweet, they rose nicely and I was very pleased with them. I had read the reviews, so was careful to grate the vegetables very finely, and dry them well. I couldn't get applesauce - doesn't seem to be popular here!! - so ended up buying a 200ml jar of Babyfood pureed apples - worked fine!!! Otherwise, exactly as recipe, I'm not a wonderful baker but these were very successful. I did only get 11 muffins, in fact, if I'd filled the muffin tins to the top I would probably only have got 8 or 9, maybe my muffin tins are quite large!
Thank you, a good recipe.
Awesome, not too sweet, and just perfect. I add crushed walnuts to ours for extra protein, and I do half whole wheat.
These are wonderful. Tasty, moist, and quite healthy. I divided the batter into 9 large muffins and cooked at 400* for about 22 minutes. My 15 month-old was a little hesitant about them. I think next time I make them, I'll puree the zucchini and carrots so they are less detectable. In the meantime, if she doesn't eat these, I'll happily eat her share.