Submitted by Deb Lowther, an IronKids mom who enlists little helpers when baking.

Healthy school lunches are important at our house so every couple of weeks I make a batch of Whole Wheat, Flax, Carrot, Zucchini & Apple mini muffins that I freeze and pull out each day to include for their school snack.  The kids love helping and there are so many steps they can do !!!

Cracking eggs  . . . .                    Mixing ingredients . . .             Filling muffin tins!

3/4c all purpose flour
3/4c whole wheat flour
1/2c oat bran cereal
1/4c flaxseed meal
1c brown sugar
2tsp baking soda
1tps baking powder
1/2tsp salt
2tsp cinnamon
1c shredded carrots
1/2c shredded zucchini
2 peeled & shredded apples
3/4c milk
2 eggs beaten
1 tsp vanilla

Have kids mix together flours, flax, oat bran, sugar, soda, powder, salt & cinnamon in large bowl.  Shred and add in zucchini, apples and carrots.  Have kids crack eggs into a separate dish (pull out egg shell bits if you need to!) then add milk and vanilla.  Have kids add the wet to the dry ingredients and they can also fill mini muffin tins. . . might be messy, but use a small spoon and they will get better!  We then top ours with 3 (yes 3!) chocolate chips.  Bake 350 for 15-20 mins.