Carrot Zucchini Muffins (Toddler & Baby)

Lately I’ve been struggling with things to feed Charlie, who just turned one a few days ago. He’s a great eater but he’s started to turn up his nose at vegetables and other healthy treats he previously loved. So, I decided to get a little adventurous in the kitchen and try out a nutritious muffin recipe with his favorite vegetables hidden inside. I have to say, the results were surprising!
I didn’t quite know what to expect since I took the super-duper healthy route with all of my ingredients. I knew the addition of carrots would be good, but I didn’t know how the zucchini would lend to the overall taste. To my surprise, everything turned out pretty darn good and all three kids loved them – even my pickiest eater! I was literally jumping for joy in the kitchen because these little fellas are jam-packed with all kinds of good-for-them nutrients. And to them, it’s a treat (you know, because they’re muffins)! Mwah-ha-ha. It’s a mom win-win all around.
– 1 cup whole wheat flour
– 1 cup old fashioned oats
– 2 tsp ground cinnamon
– ½ tsp sea salt
– 1 tsp baking soda
– 1 tsp baking powder
– 1 cup zucchini
– ½ cup carrots, chopped 
– ¾ cup 6 oz. vanilla cashew yogurt (any yogurt works here too) 
– 2 tablespoons butter, melted (coconut oil works here too)
– ½ cup unsweetened applesauce
– ½ cup brown coconut sugar (regular sugar works here too)
– 2 eggs
– 1 tsp vanilla 

1. Preheat oven to 400º F.
2. Grease a muffin tin (or place muffin cups inside tin). Set aside.
3. Using a food processor or blender, process/blend old fashioned oats until they reach the consistency of flour.  Transfer oat flour from container to medium bowl.
4. Add whole wheat flour, cinnamon, salt, baking soda and baking powder to the oat flour. Stir to combine and set aside.
5. Put zucchini and carrots into the food processor or blender and process/blend until they are minced into very small pieces.
6. Add cashew yogurt, butter, applesauce and coconut sugar, and process/blend until smooth.
7. Add eggs and vanilla and pulse to combine.
8. Add dry ingredients to the wet ingredients and blend until combined.
9. Using an ice cream scoop or 1/4 cup measuring cup, pour batter into each prepared muffin tin.
10. Bake for 18 minutes or until a toothpick comes out clean.

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