Since developing this recipe, we've pretty much had a steady stream of these muffins in the house. Henry loves them, and I can't stop eating them, either.
I've played around with the recipe a bit and have come up with a delicious (and still healthy!) modification. Carrot muffins. I swapped out the applesauce for pureed acorn squash, and the grated apple for grated carrot. I added a dash of nutmeg. The results are fabulous.
I've also experimented with the egg. I tried the muffins a few times with a whole egg and was less than impressed with the results. It seems adding a whole egg makes the muffins stick in the pan even with a liberal greasing and dusting of flour.
BABY CARROT MUFFINS
1/4 C 2% plain Greek yogurt
1/4 C purred acorn squash
1 large egg yolk
2 tbsp agave nectar
0.5 tsp pure vanilla extract
0.5 tsp baking soda
1 tsp cinnamon
1/2 C whole wheat flour
1/4 C milled flax seed
1/2 C grated carrot
Pre-heat oven to 350F.
Line or grease and flour 9 - 12 mini muffin tins.
Combine wet ingredients and wisk until smooth.
Mix dry ingredients and add to wet, stir to combine - do not over mix.
Gently fold in carrots.
Spoon into prepared tins.
Bake at 350F for about 15 minutes, or until tops just begin to brown. Muffins will spring back when touched.