Toddler Approved Sweet Veggie Muffins
Squash and zucchini is everywhere!! I’ve been taking full advantage by making recipes like this and this oh and this one too, to name a few.
So I might as well add these sweet, moist vegetable muffins to the list. My toddler asked me to make these muffins for him last week. I don’t know why I just light up when he asks me to make him things. I love cooking for my lil mook mook.
Anyway, I use to make these vegetable muffins for him in mini-form all the time when he was one. I couldn’t believe he still remembered them. I guess seeing all the squash and zucchini piled up on the counter jogged his memory.
These muffins are loaded with sweet carrots, zucchini, and squash with a sweet, cinnamon taste. If you like quick breads like banana bread, zucchini bread, apple bread and things like that, then you will love these muffins!
If you’re a veggie hater, don’t worry about tasting any veggies in this recipe. My son says “it just tastes like cake” : )
| Sweet muffins loaded with carrots, zucchini and squash! |
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| Yummy! Can you see those specks of cinnamon… |
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| Summer is so colorful! This muffin recipe is great for using up all that extra produce from the garden and it freezes beautifully! |
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| These veggie muffins make the house smell so good! |
Watch me make these moist, sweet veggie muffins from start to finish just for you!
Get the Recipe: Toddler Approved Sweet Veggie Muffins
Ingredients
- 3 cups cake flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 3 eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup carrots, finely shredded
- 1 cup zucchini, finely shredded
- 1/2-1 cup squash, finely shredded
Instructions
- Preheat oven to 325
- In a medium sized bowl, whisk together flour, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside.
- In a separate large bowl, add vegetable oil, packed brown sugar, & white sugar.
- Use a mixer to combine.
- Mix in the eggs.
- Stir in pure vanilla extract.
- Add dry ingredients into wet ingredients.
- Stir gently just until well combined. The batter will be thick and doughy.
- Stir in the fresh shredded vegetables.
- Generously grease and flour muffin pans.
- Fill the cups ¾ inch full of batter.
- Bake for 18-20 minutes.
- Let cool and enjoy.
Thank you so much for this recipe., Hubby insists that I make a batch of these every Sunday for the week. They’re great fresh and warm from the oven, or reheated, but we also slice them through the middle and set them under the broiler and toast them to give a little crunch to them. Yummy.
Delicious. I used nutmeg as stated in the video.
hi in your ingredients it says ginger but directions say nutmeg, please clarify which one…thank you.
The. Best. Thank you. I used wheat flour. Added 1/2 cup kale, sub 1/2 cup applesauce for 1/2 c. oil, used olive oil for the other 1/2 c. , and they came out perfectly. My 23mo ate veggies for the first time in months!!! I can’t wait to play with the recipe more. Great recipe! Glad I found your site.