Zucchini Carrot Applesauce Muffins

We made Zucchini Carrot Applesauce Muffins this week.  I had made them for O a few months earlier and he loved them, this time he helped me.

To prep, I measured all ingredients and put them in into containers that would be easy for toddler sized hands to work with.  I also laid everything out in the order in which it was to be added to the mixing bowl so that I didn't have to look back at the recipe.  The more you can have memorized or ready to go without thinking the better when your sous chef is 18 months old.  

Once everything was set, O joined me by sitting on the countertop and he started adding ingredients and mixing like a pro.  

Here is the recipe for our muffins, enjoy!

Ingredients

1/4c. canola oil*

1/2c. brown sugar

1 egg

1c. applesauce

1c. grated carrots

1c. grated zucchinis

1t. baking soda

1 3/4c. whole wheat flour**

1/2t. ground nutmeg

1t. cinnamon

1t. baking powder

Directions

• Preheat oven to 400F
• In a large bowl, whisk together oil and sugar.
• Beat in egg, then applesauce.
• Stir in carrots and zucchini.
• In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
• Fold dry ingredients into wet, until just mixed.
• Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin.
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• *next time I'm going to use coconut oil to make them healthier and yummier
• **original recipe called for equal amounts of white and whole wheat flour