Feeding The Hungry Hippo.

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

dry:
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
wet:
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.

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Baby approved!

 

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