These zucchini, carrot and banana muffins are a delicious combination of healthy veggies and a fruit. Addition of whole wheat flour, oat bran, applesauce make these perfect breakfast option to serve kids with hidden veggies.
We are not a huge sweet eating family, and prefer sweets on a little lesser side. Whenever we crave for a sweet treat, these muffins come to mind. These are especially perfect because we can make these super healthy snack to go.
These muffins are delicious way to get your share of veggies while enjoying the mild sweetness. Pinch of cinnamon gives it a spicy flavor and the moist texture makes these a perfect treat for breakfast or on your day out.
What makes these Zucchini, Carrot and Banana Muffins so healthy?
These are our family favorite and go to muffins because of the ingredients used in these kids friendly muffins. Vegetables like zucchini and carrots, banana as a fruit, other healthy ingredients like whole wheat flour, oat bran, olive oil, applesauce makes these an easy choice as a breakfast or a healthy snack.
Zucchini is rich in several minerals, vitamins and other plant components. They are high in anti oxidants and contributes to healthy digestion.
Carrots are a good source of beta-carotene, fiber, antioxidants, vitamin K and potassium. They are known to improve eye health and lower cholesterol levels.
Bananas are rich in potassium, manganese and aid in digestion. These are good for heart health and blood pressure.
In addition to the vegetables and fruit, these are made with whole wheat flour, olive oil, applesauce, oat bran. If you notice there is no sugar in these muffins, which I love. You can add nuts like walnuts for protein boost.
Another reason these muffins are easy choice is because of all the ingredients used in these snacks are available in our pantry.
Kids will love these muffins with a layer on butter but these can be consumed without any. These super moist muffins can stand on their own at a room temperature.
I normally make a big batch at a time because we like to munch on these for breakfast or as a snack with coffee or tea. I tend to freeze them for later. These are perfect for busy evenings when you don’t have enough time to cook or bake.
These muffins in the pictures are the batch we made for Valentine’s Day. Cute little heart shaped muffins with pink vanilla topping made it so special for the special occasion.
Zucchini, Carrot and Banana MuffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
These kid friendly zucchini, carrot and banana muffins are a delicious combination of healthy veggies and a fruit, a perfect way to serve kids with hidden veggies.
1/2 cup Whole Wheat Flour
1/4 cup Oat Bran
1/6 cup Olive Oil or canola oil
1/4 cup Applesauce (no sugar)
1 Bananas ripe
1/2 cup Carrots shredded
1/2 Zucchini small
1 Egg large
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/8 tsp Nutmeg ground
1/8 tsp Ginger ground
1/8 tsp Salt
- Pre-heat oven to 350 degrees F.
- Mix together olive oil, applesauce and eggs in a mixing bowl.
- Chop carrots, zucchini and bananas to small pieces.
- Pour the chopped ingredients into mixing bowl with the applesauce, olive oil and egg.
- Add other ingredients in this mixture as well: whole wheat flour, oat bran, baking soda, cinnamon, ground nutmeg, ground ginger and salt. The mix will look something like this.
- Grease baking cups with little oil and put them in muffins baking tray.
- Spoon in muffin batter 2/3 full. And bake for 30 minutes.
- Serve it at a room temperature or warm enough.
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