I have found that lately, despite my efforts as a natural health and wellness advocate, my toddler is not interested in about 75% of the foods I present to him. But that is another story for another day. I wanted to make some type of easily grabbable, snack or meal side that wasn’t as processed as some of the “snack” items he selects. THESE he will eat. He likes muffins. So why not insert vegetables into said muffins?
I was introduced to the book Real Baby Food (HIGHLY recommend for all moms of babies! This isn’t just about making your own frozen purees!) when my now nearly two-year-old was just starting with purees (yes, I fed my baby purees, by choice) and absolutely loved the style of writing, the simplicity of the ingredients, and the idea of creating real meals that were very similar to meals I would make for the rest of the family.
I remembered there being some type of “donut” recipe in this book, so I customized the recipe and used muffin tins instead. I also didn’t have whole wheat flour on hand (or carrots, the first time I made them) so I used some all purpose and some coconut flour instead. Then I put some frozen spinach (which I always keep in the freezer) and one small banana in a food processor and tossed that in as well.
Boom. Veggie muffins. Here’s the photo for credit 🙂
My adjusted recipe:
Combine 1 1/4 cup all purpose flour, 1 cup coconut flour, cinnamon, salt, baking soda (I did not have nutmeg, but I’m sure it’s delightful) and sugar into bowl. Allow crazy toddler to “stir, stir, stir,” (It’s super fun and great for all types of skills like patience, following directions and fine motor skills for little people to learn how to bake! Messy it may be, it also gives them the chance to be a part of “making something,” waiting for it to be ready and then enjoying their work!)
Add in 3 eggs, 1 cup oil (I used coconut oil because it is what I had on hand), vanilla extract, about 1 cup of carrots and 2 zucchinis (I put mine in food processor) and banana. (You can also try spinach, kale, squash, etc)
Take over the stirring at this time.
Pour in greased muffin tin and bake at 350 degrees for about 25-27 minutes. Cool and serve!