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These cornbread muffins are so light, fluffy, delicious and nutritious! The addition of carrots adds a hint of sweetness without changing the texture or flavor. They also add a healthy dose of vitamin A, fiber, and protective phytonutrients like lutein, which is important for eye health. These muffins pair great with a hearty veggie chili and become everything your fall dreams are made of. These also make a great breakfast or snack and can be topped with nut butter, jam, or even a drizzle of honey. Source: Instagram/ itsthecardamom
Ingredients
- Carrots1 cup
- Cornmeal 1 cup
- Soy milk1 cup
- Egg2 pcs
- Olive oil2 Tbsp
- All-purpose flour 1 cup
- Baking powder2.5 tsp
- Salt1 tsp
Common allergens (USDA)
Recommended after 12 months old
Steps
- 1. Add the milk to the carrot and cornmeal mixture and stir
- 2. Preheat your oven to 400 and lightly grease your muffin tin
- 3. In a medium bowl combine the shredded carrots and cornmeal
- 4. Next add in the eggs and oil and mix to combine
- 5. In a separate bowl combine the flour, baking powder, and salt
- 6. Add the dry ingredients to the bowl with the wet ingredients and stir until everything is well combined
- 7. Spoon the batter into the prepared muffin tin taking care to divide the batter evenly
- 8. Bake for 20 minutes, remove, let cool, and enjoy!
Key Nutrition
Thiamin
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Cornbread and Carrot Muffins
cardamom
⚕️ Certified
Complexity
Easy medium
Total Time
30 min
Serving Number
6
Age Suggestion: Baby-led Weaning (age-agnostic if not choking hazards)
breads,
snack,
vegetarian,
vegan,
allergen intro (milk),
allergen intro (egg),
allergen intro (soy),
allergen intro (wheat),
soft and chewable,
finger foods (blw),
toddler foods,
family foods
🫀 cardiovascular health
🧠 brain development
👀 eyesight
🦴 bone health
💭 cognitive and neurodevelopmental
💊 supporting nutrition absorption
✨ anti-inflammatory, anti-oxidant
🦵 cellular growth
🚽 digestion
🔥 energy
🩸 blood health
