Make Trick or Treating Healthier This Halloween with This Delicious Recipe
Do your kids think vegetables are scary? Halloween is just around the corner and that usually means your family is surrounded by a myriad of unhealthy treats. It can be hard enough to keep your family’s diet balanced and healthy, but it can become even harder around the Halloween season. Try tricking your family into eating a healthy treat this Halloween with this easy and delicious recipe.
Zucchini and Carrot Mini Muffins
Calories (per serving/mini muffin): 62
Total carbohydrates: 11 grams
Sugars: 4 grams
Servings: 24
Ingredients
1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter, melted
1/2 cup honey or maple syrup
1 teaspoon vanilla extract
1 large egg, beaten
1/2 cup carrot, finely grated
1 cup zucchini, finely grated
1/2 cup raisins
Directions
- Preheat your oven to 350 degrees Fahrenheit. Make sure your rack is in the center of the oven and lightly coat a mini muffin tin with a nonstick baking/cooking spray.
- While the oven is preheating, combine the flour, baking soda, cinnamon, and salt in a large mixing bowl and combine thoroughly. Set the mixture aside for later.
- In another large mixing bowl, stir together the melted butter (ensuring it cools slightly first), honey or maple syrup, vanilla, and egg.
- Slowly add your bowl of dry ingredients to your bowl of wet ingredients. Stir gently until the mixture is just combined. Do not over-mix.
- Add the carrot, zucchini, and raisins to the mixture and stir gently until they are distributed evenly. Do not over-mix.
- Use a small scoop or measuring spoon to fill each space in your mini muffin pan with the mixture. Evenly distribute the mixture to each spot, filling to about 3/4-full.
- Place in the oven and bake at 350 degrees Fahrenheit for 15-20 minutes. The muffins are done when a toothpick and be inserted and removed with little to no crumbs.
Tips:
These aren’t just great for Halloween. You can easily make large batches of these mini muffins and freeze them for later; for breakfast, for snacks, for any time.
Though you can simply use cooking spray, feel free to use mini muffin/cupcake liners instead for a decorative and fun touch.
Always allow the muffin pan to cool for a few minutes before trying to remove the muffins from the tin. Place the mini muffins on a wire rack to cool further.
When baking with this recipe, it is always best to check the muffins often. Over-cooking can make for dry mini muffins.
Source: Cupcakes & Kale Chips: No-Fuss Food For No-Fuss Families
