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.

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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!


Sampling

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.