Apple Banana Carrot Muffins- No sugar added
I found these to be perfect for baby led weaning!

prep 10 mins,/cook 15 mins/total 25 mins
yield 24 mini muffins/ can be frozen

Ingredients

• 1medium Apple peeled, cored and diced,
• 1 medium carrot
• 1 Banana
• 2 eggs
• 1 teaspoon vanilla
• 3 tbsp oil (vegetable or coconut) (optional)
• 1 ¼ cup whole wheat Flour
• 2 tbsp milled flax seed
• 1 1/2 tsp baking powder

Instructions

• Peel and grate carrot, place apple and carrot in a pot with a little water, pop a lid on and simmer until apple soft. Usually takes about 5-6 mins.
• While apple and carrot cooking, place banana in a large bowl, mash with a fork.
• Add eggs, vanilla, and oil.
• Puree the cooked apple and carrot( I use a magic bullet, but a blender will work fine)
• Add apple and carrot to the other wet ingredients.
• Beat these wet ingredients together with a hand-held beater, should become smooth, yellow and a little frothy.
• Add the flour, flax seed and baking powder.
• Beat for a further 30-60 seconds to make a well-mixed batter.
• Portion into an oiled muffin tin Mix makes 12 standard sized muffins or 30 mini muffins.

Bake at 350 F for 15 mins, cook time is based on making mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins.

Once the muffins were cooled I stored them in a freezer bag and put them in the freezer so I can take one out as needed.

Healthy Zucccini, Carrot, Banana Muffins
Prep 10 mins/ Cook 20 mins
Yield 30 mini muffins/ Can to frozen

Ingredients

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 2 tbsp milled flax seed
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 large carrot grated
• 1 cup grated zucchini
• 1/4 cup canola oil
• 4 mashed bananas (or 3 mashed bananas and ¼ cup unsweetened applesauce)

Instructions

• Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
• Add the whole-wheat flour, rolled oats, flax seed, baking soda and salt to a large bowl and whisk to combine.
• To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
  
• Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
• Drop about a tablespoon of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 18-20 minutes or until the muffins are a nice golden brown.
  
• Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!

This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the babe and 3 regular sized muffins for my husband and I to enjoy.

I pop these in a freezer bag and store in the freezer for whenever I need a quick snack for Aria.