Toddler Muffins

Easy breakfast for picky eaters! These are filled with fiber and taste amazing. Freezes well.

• Ready In: 52 mins
• Serves: 24
• Yields: 24 Muffins

Ingredients

• 1  cup all-purpose flour
• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup rolled oats
• 1 1⁄2 teaspoons cinnamon
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1  cup sugar
• 1⁄4 cup  pureed squash
• 1 1⁄4 cups  shredded zucchini
• 1 1⁄4 cups  shredded carrots
• 3⁄4 cup raisins
• 3⁄4 cup  oil
• 3  large eggs
• 1  egg white

Directions

1. Preheat oven to 350. Combine flour through sugar in a bowl. In a seperate bowl, combine eggs and oil with a wisk. Add squash, zucchini and carrots to mixture. Combine wet and dry ingredients and mix well. Add raisins or other dried fruit. Scoop into muffin tins, filling to about 3/4 full. Bake for 22 minutes or until toothpick comes out clean.