Healthy muffins for kids are hard to come by, but this one is a keeper!
Cleaning out the fridge I found some baby carrots that were turning bad. They had that white look to them, and some were absolutely shriveled. I wanted to make some carrot muffins, but I pictured myself shredding baby carrots and shredding my knuckles in the process because they were just too small.
Instead, I placed the carrots in a microwave safe bowl and water. Then I cooked them till they were soft. This took a good 8 or 9 minutes, with me checking every few minutes.
Then I poured out most of the water, not all, and pureed them in my little mini food processor. You could also use a blender. I used the carrot puree in my muffins instead of shredded carrots. Then I was also able to reduce the oil because of the moistness of the puree. Here is the final recipe. I even made the muffin picture a link today if you want to try it.
They were so good. They have everything I like in a muffin (or any food). Healthy, low fat, full of vitamins and minerals, and delicious! Perfect for a healthy breakfast for kids. Cereal boy thought they tasted like pumpkin muffins.