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Apple Carrot Banana Greek Yogurt Muffin

Great snack for baby on the go. Could be served as breakfast as well!
No added sugar, but naturally sweetened with apple and banana. For added nutrition, spread a thin layer of natural nut butter*

Dry Ingredients:


1 cup Oat Flour (ground rolled oats)
1 cup Whole Wheat Flour
1.5tsp Baking Powder
0.5tsp Baking Soda
1 tsp Ground Cinnamon

Wet Ingredients:

150g Red Apple, roughly chopped
100g Carrots, roughly chopped
100g Banana
1 cup Plain Greek Yogurt (full fat, whole milk)
1/3 cup milk
1 Large Egg
1 tsp Vanilla

Instructions:

  1. Preheat oven at 350F, convection.
  2. Sift and mix all dry ingredients together. 
  3. Put all wet ingredients into blender, and blend until smoothie like.
  4. Add the wet ingredients to the dry ingredients, and mix until just blended. Do NOT overmix (creates too much gluten and muffin becomes stiff).
  5. Pour into greased muffin tins or ungreased silicone cases. Bake for 20 minutes or until a toothpick that's inserted into the muffin comes out clean.
Can freeze these muffins for later.

*Be sure to use nut butter made of only nuts, no added oils, salts or sugars. 
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