If you’re looking to satisfy your little one’s sweet tooth while also packing in their daily dose of fruits and veggies, give these coconut carrot cake muffins a try. The oat flour base adds a good amount of protein to keep bellies full and the chia seeds deliver lots of fiber and omega-fatty acids.
The muffins are made without nuts so they are allergen free and safe for schools, making them a great on-the-go breakfast and school lunch staple. The sweet coconut flavor hides the taste of carrots and zucchini so even the pickiest of eaters will enjoy these. An added bonus is that the muffins can be frozen for up to 3 months. Make a big batch at once to make future breakfasts, lunches, snack times a breeze.