Adventures in Toddler Food: Fruit/Veggie Muffins

As you're probably aware from the previous posts about toddler food I'm always trying to figure out new ways of getting vegetables into my child without him realizing it (and than spitting it out or throwing it on the ground). A great way to get these veggies in is by putting them in muffins & pancakes. I love muffins. What's not to love? The fluffiness, the flavor, the versatility. And the convenience.

I also love using natural sweeteners in place of pure sugar. In this recipe we do use a bit of brown sugar but only 1/2 a cup (for 15 muffins!). To sweeten it a bit more we add applesauce. The bananas also add their sweetness as well. You can also replace all of the oil with applesauce as well but I don't mind a little oil if my child is going to eat the whole muffin. Sometimes calories are needed on picky food days.

This muffin isn't super sweet but gives just enough flavor to entice little ones. It was good enough for this little man to devour almost a whole one! And he's only (almost) 8 months old! Mommas like them too so it's a win-win.

Source: Edible Ventures

Banana Zucchini Muffins
  • 1/3 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1 medium zucchini, shredded & moisture squeezed out
  • 2 ripe medium bananas, mashed
Preheat oven to 375. Line a muffin tin with reusable (or not) muffin cups or grease and flour the pan.

In a medium bowl, whisk together the oil, applesauce, eggs, brown sugar, and vanilla.

In a large bowl, combine flour, baking soda, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Stir until just blended. Then stir in the grated zucchini and mashed banana.

Divide the batter among the 12 muffin cups (an ice cream scoop works well). Bake for 20 minutes, or until golden brown and a toothpick inserted in a muffin comes out clean. Let cool about 5-10 minutes, then remove from pan and eat!

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