Saturday, April 26, 2014

Oatmeal, Carrot & Sweet Potato Muffins

Landon is obsessed with the Banana Oatmeal Muffins I usually make him (recipe here), but I wanted to try a new recipe. He calls muffins "cookies" and will say c-o-o-k-i-e nonstop until he gets one. Thankfully, these aren't cookies, but he thinks they're a major treat, so it's a win-win. :) The following recipe was a bit of an experiment. I know it can sometimes be challenging for parents to get their kids to each veggies, so if you have a a picky eater, a recipe like this is a perfect way to sneak in some veggies, while also giving the kids something they'll enjoy. 

Landon helped me in the kitchen today and had a lot of fun having a part of making his "treat". If you're not afraid of a mess, let your kiddos help you bake and cook once in a while. It's a great way to get them involved, and they're more likely to eat the food if they had a hand in creating it! :) Here are a few shots of my little sous chef:



Now Mom? Not yet buddy…


Oatmeal, Carrot and Sweet Potato Muffins 
Yields 12-16 muffins

Ingredients 
2 cups whole wheat flour 
1 cup rolled oats
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg 
2 eggs
1/4 cup vegetable oil (you can also substitute with applesauce)
1 1/2 cups plain Greek yogurt
1 tbsp vanilla extract
1 cup agave nectar or honey
1 cup grated carrots 
1/3 cup grated sweet potato 

Streusel Topping
3 tbsp butter
2 tbsp flour
3 tbsp oats
3 tbsp Demerara sugar
1/4 tsp cinnamon

Directions
1. Preheat oven to 350 F and line your muffin tin with paper liners.
2. In a medium bowl, combine flour, oats, baking powder, baking soda, salt, sugar, cinnamon and nutmeg (NOTE: if using honey or agave nectar instead of raw sugar, wait and add it to the liquid ingredients).
3. In a large bowl, beat eggs, oil, yogurt and vanilla.
4. Stir in grated carrots and sweet potato. Add dry ingredients and combine. 
5. In a small bowl, combine butter, flour, oats, sugar and cinnamon for the streusel mixture. It should be a bit crumbly. 
6. Divide muffin batter evenly in the muffin pan and top each with the streusel topping.
7. Bake 20-30 min. or until a toothpick comes out clean. 



* Next time I think I may add zucchini. Quite a few ways you could make these, so try them out a few ways and see what you (or your kiddos) like best! 





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