With four kinds of produce, including two fruits and two veggies, these are a perfect kids breakfast or snack.
– Carrot – Zucchini – Eggs – Banana – Butter – Maple syrup – Whole wheat flour – Raisins – Cinnamon, baking powder and baking soda to round things out.
Zucchini: This veggie gets grated, then squeezed really dry before adding it to the batter. To do this, place the grated zucchini in a clean kitchen towel and squeeze to release the liquid.
Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. (I use regular Pam as I find it's very reliable.)
Stir the ingredients together to make an even batter. Divide the batter among the prepared pan, using about 1 ½ tablespoons batter in each cup.
Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store.
We usually have these muffins with a side of fruit. They’d also pair well with soup, scrambled eggs, or diced cheese. I like them as a quick snack or lunch for myself with coffee or a smoothie.
Store in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer.