Hearty Breakfast Muffins

I got this recipe from another mom when I was looking for toddler friendly food ideas. These are packed with nuitrition. Another idea I was given was to add pureed veggies (such as baby food) to pancake batter and just add a bit of sugar and cinnamon to hide it.

• Ready In: 33 mins
• Serves: 18
• Yields: 18 muffins

Ingredients

• 2  cups whole wheat flour
• 1  cup sugar
• 2  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 2  cups  shredded carrots
• 1⁄3 cup  chopped  dried apricot
• 1⁄3 cup sunflower seeds
• 1⁄3 cup flaked coconut
• 1⁄3 cup raisins or 1⁄3 cup chocolate chips
• 1  medium  ripe banana, mashed
• 3  eggs
• 1  cup  vegetable oil
• 2  teaspoons vanilla extract

Directions

1. In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen.
2. **This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.