Carrot Zucchini Muffins


Like many families, we strive to eat healthy during the week and splurge with treats on the weekends. Of course I still whip up homemade meatballs and marinara sauce or lemon roasted chicken with croutons, however I always serve a mixed green salad and green vegetable on the side. Thankfully, both of the boys have been good eaters, enjoying grilled cheese sandwiches with sautéed spinach, smoothies, and fresh fruits. However, our preschooler recently decided that PB & raspberry jam sandwiches will suffice for all meals. Needless to say I’ve been plotting creative ways to add vegetables to his diet, and help reignite his love of healthy eating.

So how do I inspire said toddler to eat his veggies and healthy foods? I’ve noticed that he’s more likely to eat something if he’s prepared it himself, so I try to have him cook with me as much as possible, even if it’s a snack or something as simple as scrambled eggs. He loves to cook, so it’s such a fun activity for both of us. He helps measure, pour and mix the ingredients, and even cleans up after. Better yet, my brother surprised him with this kitchen helper, so he can safely stand at the counter and be my sous chef. If you don’t already have a kitchen helper, I highly recommend investing in one! It’s the perfect perch for little ones, and children can even use it at the sink to wash their hands. Not to mention the design is adorable with the cut-out shapes, and it folds up after each use or can be stored as is in a closet.

And so, I’m excited to share the recipe for one of our favorite baked goods that we make together – carrot zucchini muffins. Filled with nourishing carrots, zucchini, and almond flour, the muffins have a hint of sweetness from maple syrup and the warm flavor of cinnamon. They are incredibly delicious, and the perfect snack or accompaniment with lunch. I hope you’ll try them!


Carrot Zucchini Muffins

1 1/4 cup almond flour


Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. Next, sieve together the dry ingredients, and mix until well combined. In a separate bowl, whisk together the wet ingredients (oil, syrup, and egg). Add the dry ingredients and gently mix. Add in the grated carrot and grated zucchini and mix until just combined. Fill the muffin cups 3/4 full with the batter, and bake for 30-35 minutes, or until a toothpick comes out clean.