I am always looking for sneaky ways to get my toddler to eat more vegetables.
I think he does a pretty good job with most vegetables. He could eat broccoli, asparagus, and green beans for days. We do struggle with the leafy green vegetables, though. He is yet to appreciate a tossed salad.
I have to sneak all his kale and spinach into smoothies and soups. He also loves kale chips which I’m not complaining about.
While these muffins don’t contain any leafy greens, they are absolutely delicious for both toddlers and adults. They are full of shredded zucchini and carrots, lightly sweet, and perfectly moist.
These muffins are perfect for play groups, afternoon snacks, or baked off as regular size muffins for breakfast.
We’ve talked about how I need muffins in my life before. These muffins were enjoyed by everyone in my house and I’m sure we will be making them again and again!
More Gluten-Free Muffin Recipes:
Lightly sweet, perfectly moist, and full of shredded carrots & zucchini! Kids and adults both love these.
- 1 cup almond flour
- 1/4 cup 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)
- Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil.
In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.
- In the bowl of a food processor, combine the coconut oil, maple syrup, egg, and vanilla extract. Pulse until thoroughly combined. Add the dry ingredients and pulse until well incorporated. Stir in the shredded vegetables with a wooden spoon.
- Fill the muffins cups 3/4 of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan. Enjoy!
Recipe Source: Adapted from Food Network