carrot zucchini toddler muffins {gluten-free, dairy-free}

Lightly sweet, perfectly moist, and full of shredded carrots & zucchini! Kids and adults both love these Carrot Zucchini Toddler Muffins.

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.

INGREDIENTS

• 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)

INSTRUCTIONS

• 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.
• Read more please visit : meaningfuleats.com

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