Since it is officially fall and kids are back to school, I thought a healthy kid friendly muffin (cupcake to my daughter) would be a great first recipe. I do mini muffins since they are a perfect kid portion and this is a great mid day snack. My daughter doesn’t eat vegis unless they are hidden and she loves these muffins so does my hub!

Ingredients

1 1/4 Cup of organic whole wheat flour (Red Mills is great)

1/4 Cup of organic oats

2 tsp of baking soda

1 tsp of cinnamon

1/2 tsp of nutmeg

1/2 tsp of ground ginger

1 cup of organic unsweetened apple sauce

1 tbsn of canola or flax seed oil

1 egg or 2 egg whites

1 medium organic zucchini shredded on 2nd to finest shred (about a cup or so)

1 good sized organic peeled carrot shredded (about a cup)

1/4 cup of organic agave nectar

Method

Preheat oven to 400 degrees. Mix all ingredients, but vegis, with wooden spoon, batter will be almost bread like. Stir in zucchini and carrots. Take a 24 mini muffin pan (can use a standard 12 muffin tin) and spray with nonstick spray. DO NOT USE LINERS!!! Using a tablespoon, spoon mix into muffin tin evenly. Bake 14-18 minutes or until golden and bounce bake after touching.

Note: To convert to GF, use 1 1/4 cups of Quinoa flour instead of whole wheat flour and verify on labels that other items are GF.