Zucchini Carrot Apple muffins

We’re sitting around enjoying these Zucchini Carrot Apple muffins for breakfast on this drizzly grey morning, so I thought I’d share the recipe. I find it tedious scrolling through a whole long blog post when all you’re really interested in is the food part, so here you go: delicious healthy-ish muffins that are keeping my two kids quiet and content enough for me to post.

#itsthesmallthings

photo

Ingredients

  • 2 eggs
  • 1 cup plain yogurt
  • about 1/4 c. honey or sweetener of your choice (use more if you like a sweeter treat)
  • 2 cup flour (I used spelt, could use whatever you prefer or have on hand)
  • 1 cup oats
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1 cup applesauce (or shredded apples – I didn’t have any)

Instructions

  1. In a large bowl, mix together the zucchini, apple, carrot, honey, eggs, and oil.
  2. In another bowl mix together the flour, salt, baking soda, and cinnamon. Dump contents in with wet ingredients and stir just until combined. Don’t overstir!
  3. (**Secret step** pour half the batter back into your other bowl and add chocolate chips for the big kids. Must take all measures to be discreet — it is imperative the 16 month old not know there is an alternate chocolate version.)
  4. Fill your muffin cups and bake for 20 minutes or until the muffins are firm when you tap the tops.

Eat em up with nice yellow butter for breakfast.

Bon appetit!

XO