I am always trying to make a new healthy muffin for K. This time I snuck in some major veggies! These muffins are soft and moist. They are good for the babe who can’t eat a regular “drier” muffin yet or the babe who wants nothing to do with vegetables!
Carrot Zucchini Bars
2 cups almond flour
1/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 cup ground flaxseed
1/3 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup grated carrots
1 cup grated zucchini, squeeze out as much water as you can.
4 oz yogurt, I used a flavored yogurt to give it some sweetness. I feel good about this product from Stonyfield.
Pre-heat your oven to 350 degrees.
Mix together the dry ingredients in a medium-sized bowl. Next mix together the wet ingredients in a separate larger bowl. Pour the dry ingredients into the bowl with wet ingredients and mix until combined. Bake in a 9×9 pan for 45 minutes.
You can make these into muffins too, you probably will just need to adjust the cooking time.