Food

toddler-friendly carrot chocolate chip muffins

Everyone with a toddler knows that it can be hard to get veggies in every day! Shilo started out a healthy eater, but now that he is a “grown up” at 18 months he thinks he can start denying all the good stuff ;). Nothing is more rewarding than the ultimate mom-trickery….. Sneaking veggies into “dessert” hehe.

Lets be honest when I make muffins I end up eating most of them myself… Which is why I made this recipe gluten free & dairy free as well! There are lots of modifications you can make to match your pantry and/or preferences.

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carrot chocolate-chip muffins

gluten-free, dairy-free, refined sugar free

Ingredients:

  • 1 c gluten-free baking flour
  • 1 c gluten-free rolled oats, ground into flour
  • 1/2 c almond flour
  • 2 tbsp flax meal
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp clove
  • 1/4 tsp sea salt
  • 1/2 – 1 c fresh grated carrot
  • 1 egg
  • 1 c almond milk
  • 1/4 pure grade A maple syrup
  • 2 tbsp olive oil
  • 2 tsp pure vanilla extract
  • 1/2 c mini “enjoy life” dairy-free chocolate chips (or semi-sweet)

** to make this recipe NOT gluten free, simply use normal flour in place of gluten free or almond flour.

** to make oat flour, simply grind rolled oats in a blender, magic bullet or food processor, I usually just “pulse” it so that it has small chunks of oats for a more fibrous consistency.

** optional add-ins/modifications:

  • sub carrots with grated zucchini or grated apple
  • sub chocolate chips with raisins, walnuts, slivered almonds, etc.
  • sub maple syrup with honey, or coconut sugar

Instructions:

  1. Preheat oven to 400 degrees F. Line muffin tin with paper muffin cups or grease pan with oil.
  2. Combine all dry ingredients. Add grated carrots and combine. In a separate bowl, combine all wet ingredients. Add dry ingredients and wet ingredients together and mix until combined. Stir in chocolate chips.
  3. Scoop batter into muffin tin, equally. Bake muffins for 25-30 minutes, or until golden brown and toothpick inserted leaves the muffin clean.
  4. Remove muffin pan and allow to cool for 20 minutes before consuming. Good in the fridge for 5-7 days or in the freezer for 1 month.

Hope you and your babies enjoy! Xoxo.

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