Fruity Tooty Muffins
These muffins are packed with fruits, vegetables and a lot of fiber (hence the tooty). If you struggle to get your child to eat fruits and vegetables, try adding them into muffins like these! Also, if your child has a hard time going to the bathroom, the fiber in these muffins can help with bowel movements.
Makes 24 muffins, 15 minutes prep time, 15 minutes to bake
Ingredients
2 cups whole wheat flour (can use white flour if it’s all you have)
¾ cup ground flaxseed meal (buy at winco in the bulk section to save $)
¾ cup wheat germ (buy at winco in the bulk section to save $)
½ cup brown sugar (if you like your muffins really sweet, increase to 1 cup.
I always use ½ cup of brown sugar)
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 bananas, mashed
½ cup applesauce
¾ cup milk
2 eggs
1 teaspoon vanilla
½ cup shredded carrots
2 shredded apples (about 1 ½ to 2 cups shredded)
Instructions
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Preheat the oven to 350 degrees F.
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Mix dry ingredients (flour, flaxseed, germ, sugar, baking soda, baking powder, salt and cinnamon) in a large bowl. Whisk well so there are no clumps. Make sure you mix the baking soda and powder in very well or you will have yucky clumps of baking soda in your muffins.
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Mix wet ingredients (bananas, applesauce, milk, eggs and vanilla) in a separate bowl or in a blender.
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Shred carrots and apples using a box grater, add to bowl with wet ingredients.
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Make a well in the middle of the dry ingredients bowl. Pour the wet ingredients, carrots and apples into the well.
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Fold the ingredients gently (which means to stir carefully from top to bottom). Mix until just combined, the flour should just barely be mixed in. If you overmix your muffins will be rubbery.
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Spray muffin cups with nonstick cooking spray. Fill muffin cups with ¼ cup batter.
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Bake for 15 minutes, or until a knife inserted in the center of the middle muffin comes out clean.