Kids will eat these up!
These Zucchini Carrot Blueberry Muffins are for sure a kids favorite muffin even though they are healthy! Warm them up and serve with a little ice cream for an after dinner treat or give the kids a warm muffin as a late morning snack.
Make muffins with the kids. It's easy and fun!
Jewels has really grown to love baking. So much so that she asked Santa for her own real cooking set this year. Cooking is great for kids to do with parents because it teaches them basic math and language skills. Creating an experience for the kids such as “Cooking muffins with Mom”, teaches kids to be confident, independent and to follow directions. Healthy eating habits are also taught when your child is learning to cook. I definitely feel Jewels and Hearts eating is on the healthy side because of helping me cook. They see what goes in the food, they aren’t afraid to try the food. Also knowing they made the food helps them want to try it without the “kid fussing”.
Jewels is at the age where she could do a lot of the baking on her own now (with supervision of course). I let her fill the muffin cups and she was so excited about it and so serious. Jewels made sure each cup was even with mixture.
These Zucchini Carrot Blueberry Muffins are so easy to make and with hardly any effort. Prepare your ingredients, mix it, spoon into muffin cups and bake.
Try our other muffin recipes:
Apple Berry Cinnamuffins
Blueberry Spinach Muffins – Coming Soon
Cinnamon Applesauce Muffins – Coming Soon
Vanilla Raspberry Banana Muffins – Coming Soon
Zucchini Carrot and Blueberry Muffins
Ingredients
- 1 1/4 cup Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp ground cinnamon
- 1/3 cup melted butter or coconut oil
- 1/3 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 1/4 cup whole blueberries
Instructions
- Preheat oven to 350°. Spray muffin pan with cooking spray or line with cupcake liners.
- In a large mixing bowl, mix together the flour, baking powder, baking soda and cinnamon.
- With a hand mixer, mix the butter (or coconut oil), maple syrup, egg and vanilla extract together till combined.
- Add dry ingredients slowly while still mixing.
- Stir in the vegetables.
- Drop in the blueberries and lightly mix in without smashing them.
- Fill muffin cups 3/4 full. Bake for 15 minutes or until brown.
- Cool and enjoy with a little vanilla ice cream!
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