If you have read my blog before you know that anything allergy-friendly is a plus in my household. I also think that every parent is looking for new ideas on how to get more fruits and veggies into their child’s mouth. There are so many yummy recipes out there and this is a new one I tried with success. Usually, I am all about including my kiddos in baking because it’s a great activity, but this one I did during naptime because there were so many healthy ingredients I didn’t want my kids to see and refuse to try! Of course, I allowed them to partake in the maple glaze because their excitement grew tenfold in trying this recipe.
This is great for breakfast or an afternoon pick-me-up between meals!
Apple – Zucchini – Carrot Muffins:
- 3/4 cup shredded zucchini (excess water removed)
- 1/2 cup shredded apple (excess water removed)
- 1/2 cup shredded carrot (excess water removed)
- 4 Tbsp butter, melted
- 1/2 cup sugar
- 1/4 cup applesauce
- 2 eggs (*see below for an egg-allergy friendly version which is what I did)
- 1 tsp vanilla
- 1.5 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
*The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous. If egg-replacer is your thing (such as En-R-Gee Replacer – the brand I have), you can also use that to supplement 2 eggs.
Maple Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 2 tablespoons pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2-4 tablespoons milk
- Pre-heat oven to 375 degrees.
- Shred the zucchini, apples, and carrots. Make sure to measure AFTER you squeeze the water out of them. I used 1 medium/large zucchini, two large apple, and 8-10 baby carrots.
- Add wet ingredients first, then add dry ingredients. The batter will be thick.
- Bake at 375 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
- To prepare the glaze, whisk together the powdered sugar, butter, maple syrup, vanilla extract, salt, and one tablespoon of milk at a time. Add the milk until you achieve a consistency that you like to drizzle over the top of each muffin.
- Serve warm with butter and/or honey on top OR make the simple maple glaze recipe above and drizzle over the top! YUM!
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