• Carrot and Sweet Potato Muffins (a.k.a.Toddler Muffins)

     

    The original recipe from Mummy Musings and Mayhem calls for grated pumpkin.  Since it is not easy to find all year round, a pain to cut and grate (anyone with a toddler probably doesn’t have time to mess around with a pumpkin, although it’s a great idea), and basically has similar vitamin content to carrots and sweet potatoes, I opted instead to double up on the sweet potato.  I changed a few other ingredients from the original as well. My toddler gobbled them up and so did the rest of us.  The batter reminds me of a thick cornbread batter.  I was expecting them to emerge from the oven like lead bricks, but they didn’t!  They were great!

    Ingredients:

    • 1 teaspoon baking powder (non-aluminum)
    • 1 cup whole white wheat flour
    • 1/2 cup maple syrup
    • 3/4  to scant 1 cup grated sweet potato
    • 1/3 cup grated carrot
    • 2 eggs (lightly beaten)
    • 1/4 cup melted coconut oil

    Directions:

    Combine all ingredients well. Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a 350 degree oven.  Leave in the muffin pan for 10 mins before turning out onto a rack to cool.

Comments are closed.