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Toddler Approved Sweet Veggie Muffins
Course
muffins, snacks
Servings
24
muffins
Calories
Author
Divas Can Cook
Ingredients
3
cups
cake flour
1
teaspoon
salt
1
teaspoon
baking soda
1
teaspoon
baking powder
2
teaspoon
cinnamon
1/2
teaspoon
ginger
3
eggs
1
cup
vegetable oil
1
cup
white sugar
1
cup
brown sugar
2
teaspoons
vanilla extract
1
cup
carrots
finely shredded
1
cup
zucchini
finely shredded
1/2-1
cup
squash
finely shredded
Instructions
Preheat oven to 325
In a medium sized bowl, whisk together flour, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside.
In a separate large bowl, add vegetable oil, packed brown sugar, & white sugar.
Use a mixer to combine.
Mix in the eggs.
Stir in pure vanilla extract.
Add dry ingredients into wet ingredients.
Stir gently just until well combined. The batter will be thick and doughy.
Stir in the fresh shredded vegetables.
Generously grease and flour muffin pans.
Fill the cups ¾ inch full of batter.
Bake for 18-20 minutes.
Let cool and enjoy.
Notes
*note* Feel free to reduce or substitute the sugar if desired. Shredded apples or applesauce makes a great natural sweetener as do honey.