Adapted from Mummy Musings and Mayhem, I love trying out recipes with hidden veggies. This one tasted so good, I edited the recipe to include less sugar and more good things, and you’ll have to keep yourself from eating them all and save some for your toddler! Plus, it’s so quick and easy to use a sweet potato, baby carrots, and a can of pumpkin (which some say is even more nutritious than buying the pumpkin whole), and I used my zester/grater. I also made a single batch, but then doubled her recipe, so I could use of the last of my can of pumpkin.
Sweet Potato-Carrot-Pumpkin Muffins: Preheat 350F, makes 48 mini muffins
2 tsp baking powder
2 cups flour – white whole wheat
1/2 cup brown sugar (original recipe called for double that)
2/3 cup grated sweet potato
2/3 cup grated carrot
1 cup canned pumpkin
4 eggs or egg whites
1/2 cup applesauce (instead of oil)
Directions: sift flour and baking powder and then make a well in center. Add the rest of the ingredients and mix well. Spoon mixture into GREASED mini muffin tin (or larger if preferred). Bake 15-20 minutes @ 350 degrees F. Leave in tin for 10 mins before turning out onto cooling rack.