Vegetable muffins loved by little ones

Preparation: 15 minutes
Cooking : 25 to 30 minutes
Number of servings : 12

Ingredients:

• 250 ml (1 cup) whole-wheat flour
• 250 ml (1 cup) quick-cooking rolled oats
• 125 ml (½ cup) quinoa flour
• 30 ml (2 tbsp.) baking powder
• 2.5 ml (½ tsp.) salt
• 250 ml (1 cup) plain yogurt 0 %
• 125 ml (½ cup) unsweetened applesauce or mashed banana
• 60 ml (1/4 cup) maple syrup
• 5 ml (1 teaspoon) vanilla extract
• 2 eggs
• 500 ml (2 cups) shredded or chopped vegetables (carrot, zucchini, parsnip, spinach)

Preparation:

1. Preheat oven to 180°C (350°F).
2. Thoroughly oil and flour the twelve cavities of a muffin tin, or use silicone or parchment paper moulds. Set aside for later use.
3. In a bowl, combine whole-wheat flour, rolled oats, quinoa flour, baking powder and salt. Set aside for later use.
4. In a separate bowl, whip yogurt with applesauce or banana sauce, maple syrup, vanilla and eggs using a hand mixer.
5. Using a wooden spoon, stir dry ingredients into wet ingredients until smooth. Add vegetables and stir.
6. Divide the mixture among the twelve cavities of the muffin tin. Bake on the middle rack for 25 to 30 minutes, until a toothpick inserted in the center of a muffin comes out clean.