These carrot muffins were a hit with my toddler. They’re a great way to sneak in vegetables! The carrots are full of vitamin A and fiber. Feel free to use whole wheat flour instead of white flour to provide more fiber. Enjoy!
1 cup orange juice (I used apple juice because that’s what I had on hand)
¼ cup vegetable oil
½ cup sugar
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups finely grated carrots
Preheat oven to 400°F. Beat the egg in a large bowl. Add the orange juice, oil, and sugar to bowl and mix together.
Add flour, baking powder, baking soda, salt, cinnamon, and vanilla to egg mixture. Stir together.
Stir in grated carrots.
Spoon the batter into a muffin pan lined with baking cups. Fill each cup about ¾ full.
Bake for 15 to 20 minutes at 400°F.
Recipe from: Yarrington, C. (2015). Veggies for Kids, 2nd Ed.
Homemade sweet potato fries are absolutely delicious and nutritious, and my toddler is loving them this week. Sweet potatoes are full of vitamin A, vitamin C, potassium, manganese, and fiber. Homemade fries make a great snack or side dish for your baby or toddler because they are soft, easy to handle, filling, and so easy to make. Sweet potatoes are in season during the fall and winter months, so take advantage of them while you can! Try them for yourself!
Peel potatoes and cut into lengthwise strips.
Arrange potatoes evenly spaced on baking sheet.
Drizzle with olive oil. Season with salt and pepper to taste. Toss potatoes to coat evenly.
Bake for about 20 minutes on 425° F (220° C) until soft.