Kid-Approved ABCZ Muffins (apple, banana, carrot, zucchini)

In my house, we have a weekly rotation of muffins. I pack them as school snacks, they’re perfect for on-the-go and they’re one of the most perfect little snacks that all four of my kids enjoy (ages 1-7). Weekly, I make my cocoa salad muffins, spinach and banana or these ABCZ muffins. I love to include my kids in making them, showcasing how fruit and veggie forward muffins can be delicious, and fun to make!

Makes 12 muffins.

Ingredients:

1 ripe banana

1 carrot, chopped (about 60 grams)

½ a zucchini, chopped (about 110 grams)

½ organic applesauce

2 organic eggs

80g coconut sugar

4 tbsp organic grass fed butter

1 tsp vanilla extract

50g organic oats

150g organic whole wheat flour

50g organic coconut spreads

½ tsp organic ground ginger

½ tsp cinnamon

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

Method:

Preheat your oven to 400 degrees. First, we’re going to blend up the wet ingredients. Add the banana, carrot, zucchini, applesauce, eggs, coconut sugar, vanilla, butter and oats to a blender. In a large bowl, whisk together the wheat flour, the spices, baking soda, baking powder and salt. Pour in the puréed mixture and incorporate with a spatula. Portion into a greased muffin tin, filling each muffin ¾ of the way. Bake 15-18 minutes. My kids gobble these up as is but they’re delicious with a spread of jam or butter!