Like many toddlers, Drake hates veggies. He will eat a varied amount of fruit thankfully, and I feed him toddler yogurts once every other day or so that usually have some veggie or fruit component to them. But I still want him to get more veggies so I try to be more sneaky about it. One way is through my go-to pasta meal where I include broccoli that’s so soft, Drake can’t avoid it when he takes a bite. The other way is through baked foods and snacks. I have done a few different varieties of muffins with veggies, as well as fruit bars, brownies with veggies, and baked snacks.
I found this Whole Wheat Honey Carrot Muffin recipe on Pinterest recently and thought I would give it a try as it had honey in it. Drake has terrible allergies like his mom sadly. He is miserable, stuffy, and runny and I feel so bad for him as there isn’t much we can do since he is so young, and can’t take the kinds of medicines I can to combat these issues. But I’ve heard that if you eat local honey, you can develop somewhat of an immunity to the local pollen. So this recipe allowed me to not only to get some veggies in Drake, but also add some of the local honey I have been feeding him daily to increase his tolerance for the local pollen as well.
The recipe called for these ingredients, and my only changes were using local honey and not using the nutmeg, as I find the flavor kind of strong and I’m not sure if Drake would have taken to it as well if I put it in.
- 2 cups Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Vanilla
- 2 Eggs
- 1 cup Milk
- 1/2 cup Vegetable Oil (I used canola)
- 1/2 cup Honey
- 2 cups Shredded Carrots
Oil the muffin tin or use muffin liners. Shred the carrots. Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda and salt. In a separate bowl, combine the cinnamon, vanilla, milk, honey and oil and whisk. Add the eggs and continue to whisk. Add the flour mixture into the milk mixture until combined, then stir in the carrots. Scoop heaping 1/4 cup scoops into your muffin tin. Cook for 13-15 minutes.
I baked these after Drake went to bed so Mr. Chocolate was my first taster. He said that they were yummy and tasted healthy. I put them in the fridge overnight and in the morning Drakehad one for breakfast. He liked it!
In the future I might add zucchini to the recipe as we didn’t have any in the house at the time.
I love muffins like these because you can freeze them and they last for a good amount of time. In the morning I just take them out and warm them for a few minutes in either the toaster or microwave, and Drake has a healthy veggie filled breakfast.
pomegranate / 3438 posts
Thanks for the recipe! My 15 month old is starting to become picky about vegetables, these would be great to try.
nectarine / 2134 posts
This sounds like something my husband would love! Thanks for posting!
honeydew / 7687 posts
I’ve made these; an easy sub to add in fruits is to replace the canola oil with applesauce
guest
looks good, i’m going to try this weekend
guest
Looks good! Just a note that in Australia (not sure re elsewhere) we are advised not to feed honey to children under 12 months due to the risk of botulism. My daughter is 10 months so I’ll be making these for her soon!
cherry / 206 posts
Just made these, delish! They took about 20 minutes though in my oven…
guest
What a great recipe! They took about 25 minutes in my oven. I made a couple of substitutions. I subbed cooked date puree for the honey and sweet potato pulp from my juicer for the carrots. Super delicious!
grape / 90 posts
I’ve tried quite a few veggie muffins for my toddler girls before. But this was the first time they asked for seconds and thirds!!! Thanks for sharing the recipe! I substituted the oil with 1/2 applesauce and 1/2 olive oil (didn’t have canola oil) and added some zucchini too.
guest
These were delicious – kid, mom, and dad approved. My 22 mo old daughter loves to help out in the kitchen so I let her wash the carrots and help with the mixing. And I let her drop a few raisins into each muffin for both flavor and fun. One thing – I couldn’t find how much salt to measure. Thanks for the recipe (and milkteaandpolkadots for sharing).
guest
hi! going to try this, but you mention mixing in salt, but there’s no listing in the ingredients as to how much. will go by your other muffin recipes, but you might want to add it to the list to avoid confusion! let you know of my 15-month-old likes…
guest
i didn’t have honey on-hand, so i substituted applesauce (ok, leftover apple baby food that my son isn’t interested in anymore) and a 1/3-cup or so of sugar. also added zucchini. these are great! the little loves!! thanks!
guest
These turned our great, I added Himalayan pink salt (no salt listed in recipe but mentions it in the directions) and I also used coconut oil, I don’t prefer canola as most of it is GMO. I also used Spelt flour cause I ran out of whole wheat and they turned out amazing! Thanks for the recipe!
guest
I second stephanie… how much slat? Trying to make these now so I’ll just wing it, but it’d be good to know for the future!