Let’s Make Some Cinnamon Oat Muffins with Zucchini!
Part Two of my series: My toddler isn’t eating enough vegetables let’s add some into his favorite foods, today we are making Cinnamon Oat Muffins but let’s add some Zucchini.
Zucchini is one of my absolute favorite vegetables to add to the foods Bennett is already eating because it is very hard to notice. Especially if you peel it and shred it as I did in this recipe. Zucchinis are also full of Vitamin C, B6 and Potassium and are a great addition to your toddlers diet. They go so well with this super easy Cinnamon Oat Muffin recipe, Bennett was such a fan of these which made me so happy!
One Cup Shredded Zucchini (Pressed to remove excess liquid)
Two Eggs (or Egg Replacers)
Half Cup of Sugar
Half Cup of Brown Sugar
One Teaspoon Vanilla Extract
Third Cup of Oil
One Cup All Purpose Flour
Half Cup of Oats
One Teaspoon Baking Powder
Half Teaspoon Baking Soda
Half Teaspoon Salt
Half Teaspoon Nutmeg
How to Make Them:
First in a small bowl I’m adding one cup of shredded zucchini Make sure you give it a good squeeze to get out excess liquid. Then you will need half a cup of white sugar, half a cup of brown sugar, two eggs or egg substitutes to keep it vegan, one third cup of oil, and one teaspoon of vanilla extract.
In another bowl add one cup of all purpose flour, one teaspoon of baking powder, half a teaspoon of baking soda, 1/2 cup of oats, one teaspoon of cinnamon, half a teaspoon of salt and half a teaspoon of nutmeg.
Mix together your wet and dry ingredients.
This recipe makes about 10 muffins.
These will bake at 350 degrees for about 23-25 minutes.
My toddler absolutely loves these muffins, I hope your little one likes them too!