Carrot Banana Muffins
It can be really difficult attempting to keep a toddler entertained all day…especially during a rainy spring when outdoor activities are limited. Baking easy, yummy snacks is a great way to kill two birds with one stone; making something healthy your kids will want to eat and keeping them busy with a fun activity you can do together!
My two-year old is obsessed with these muffins and loves them almost as much as she loves making them. It is a great team effort; I add the ingredients and she mixes them in. Some of the mixture might end up on the table or the ground, but one of the great things about this recipe is that the measurements do not have to be super exact in order for the result to be delicious.
Ingredients
1 cup gluten-free baking mix (I love Pamela’s Baking Mix)
1/2 cup flax meal
1/2 cup oats
1 cup mashed banana
1 cup grated carrot
1/2 cup maple syrup
1 egg, beaten
4 Tbs melted butter or coconut oil
1/4 cup almond milk
1/2 cup raisins (optional)
1/3 cup chopped nuts (optional)
Directions
Preheat oven to 350 degrees. Combine all wet ingredients, including banana and carrot. Add in dry ingredients and mix thoroughly. Stir in raisins and nuts if desired. Line a muffin tin with cupcake liners (or grease with butter or oil). Fill liners to just under the top of the tin; this recipe usually makes around 9 muffins. Bake for 25-30 minutes, remove from oven and let cool before serving. Enjoy!
