Name: Toddler Muffins (with Carrots and Zucchini!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24, 24 mini muffins
Cuisine: american
Ingredients: 1 cup almond flour; 1/4 cup gluten-free 1:1 baking flour (or brown rice flour); 1/4 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/3 cup coconut oil; 1/3 cup maple syrup; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup grated carrots (from 1 medium peeled carrot); 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)

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Toddler Muffins (with Carrots and Zucchini!)

Nutrition Facts

Per serving · recipe makes 24 · 30m total

Servings

Calories

4% of a 2,000 cal day

74KCAL

Protein

1g3% DV

% DAILY VALUE

Total Fat5g

Saturated3g

14%

Unsaturated3g

—

Total Carbs6g

Fiber1g

Total Sugars3g

—

incl. Added Sugars3g

Starch2g

—

Sodium76mg

% Daily Value is based on a 2,000 calorie day.

These Toddler Muffins are packed with shredded carrots and zucchini and naturally sweetened with maple syrup and cinnamon. Moist and veggie-forward, they're popular with kids and adults.

Ingredients

24 SERVINGS

1 cupalmond flour
¼ cupgluten-free 1:1 baking flour — or brown rice flour
¼ tspsalt
1 tspbaking powder
½ tspbaking soda
2 tspground cinnamon
⅓ cupcoconut oil
⅓ cupmaple syrup
1large egg
1 tspvanilla extract
½ cupgrated carrots — 1
½ cupgrated zucchini — unpeeled, medium, 1

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Meaningful EatsErin Collins’s original page

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starteramericanbaked gooddairy freegluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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