Loaded Veggie/Fruit Muffin
With the fall coming I’ve felt the need to bake, I’m not sure if it has to do with school starting or the abundance of fresh apples or the change in weather but we we’ve been baking up a storm here. This recipe is one I found in a parenting magazine years ago but have recently baked a few different versions of, however its made its a huge hit and loaded with nutrients.
The original recipe looks like this;
- 1/4 cup oil
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup apple sauce
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 3/4 cup flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
My two variations are as follows – first I omitted the sugar and replaced it with a few tbl maple syrup, add 1 tbl molasses, I also omitted the apple sauce and carrots and replaced them with grated apples and a few tbl of plain yogurt, lastly we sprinkled some sunflower seeds on top.
The second variation is similar- again omit the sugar and replace with a few tbl of maple syrup, omit the apple sauce and replace with a few mashed bananas, and last we added a few raisins.
Both versions were delicious as is the original.
Mix all the wet ingredients together, mix the dry in a different bowl and then fold it into the wet. Bake at 400 F for 15 mins in mini muffin pan, for large pan try closer to 18-20 mins. My oven seems a bit wonky though and so I check the muffins earlier then this, closer to 10 and 15 mins.
I baked these with my daycare children and they had a blast mixing, pouring, whisking the egg, smelling the spices and of course eating the muffins.