When my son was a toddler, I got real crafty on how to “sneak” in those veggies that he would normally not eat. After several failed recipe attempts, I finally had created a veggie-filled mini muffin that he was obsessed with, and still is today! (The secret is the honey and spices!) He started calling them garden mini muffins, and the name stuck!
These wholesome and healthy garden mini muffins are perfect for breakfast, to go with lunch, or for a snack. We like to heat ours up for a few seconds in the microwave to eat them warm. But we also pack them often on our hikes and when we pack picnics back in the forest.
I have to admit, these are not the prettiest looking muffins. But boy do they smell and taste amazing! As soon as these are starting to bake, the whole house smells like cinnamon and banana and nutmeg. It seems like parents are being asked endlessly for snacks every minute of every day! Make a batch of these and they can help themselves to a healthy snack that you can feel good about.
1 C whole wheat flour
1/2 C rolled oats
1/3 C coconut oil
1/2 C applesauce
2 ripe bananas
1 C shredded carrots (about 3 medium carrots)
1 small zucchini
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
2 Tbs honey
Preheat your oven to 375 degrees.
Mix the coconut oil, applesauce and eggs in a large bowl.
For the carrots I use a vegetable peeler and using short quick strokes I shave down three medium size carrots. Then I go in with my knife and dice the carrots up a bit. You can also use bagged shredded carrots and dice those up.
Next I finely dice up two rip bananas and one small zucchini. If you have a food processor, this could really speed this prep time up but I just finely dice the veggies up.
Pour the veggies into the bowl and stir.
Next stir in the dry ingredients and be careful not to over-mix the batter.
Thoroughly grease your mini muffin pan ( I use coconut oil) and fill each cup about 2/3 full.
Bake for 15-20 minutes. Let cool and then serve! This recipe makes about 45 mini muffins, just under two mini muffin pans full.
Mini Garden Muffins
These healthy and wholesome mini muffins are kid-approved and loaded with veggies!
- 1 C whole wheat flour
- 1/2 C rolled oats
- 1/3 C coconut oil
- 1/2 C applesauce
- 2 ripe bananas finely chopped
- 1 C shredded carrots
- 1 C shredded or finely diced zucchini
- 2 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 Tbs honey
Preheat oven to 375 degrees
In a large bowl mix oil, applesauce, and eggs
Add in the finely chopped carrots, zucchini, and bananas and stir
Stir in dry ingredients (be careful not to over-mix)
Thoroughly grease mini muffin pan and fill the mixture 2/3 full into each cup
Bake for 15-20 minutes
If you enjoyed this post, be sure to check out some of my other baking recipes!
Ma’s Banana Bread + Chia Seeds
Leave a Reply