Perhaps there is no better way to get your kids to eat vegetables than to sneak veggies into foods they love. Two of my three kids love muffins, so this recipe is a great way to bump up their veggie consumption.
Not only do these muffins taste good, but they contain 2 cups of vegetables and 1 cup of fruit. Oh, did I mention they only have 1/8 cup of sugar?
The zucchini side dishes I make do nothing for my kids, but when I made these Carrot Zucchini Muffins, they couldn’t eat them fast enough. Plus, these are muffins you can feel good about serving for breakfast.
I originally found the recipe on Food.com, but I did tinker with it a bit so we didn’t have so much added sugar. Here it is:
Carrot Zucchini Muffins
3/4 cup prune juice (I promise you cannot taste it once they are made!)
1/2 cup applesauce
1/8 cup sugar
1 cup white flour
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup shredded carrot
1 cup shredded zucchini
1/2 cup raisins
-Beat egg in a large bowl
-Add prune juice, applesauce and sugar; beat well
-Stir together dry ingredients
-Stir into egg mixture; mix until moist
-Fold in shredded carrots, zucchini and raisins
-Spoon into well greased muffin pans, about 2/3rds full
-Bake for 20 minutes at 400 degrees.