A while back my toddler went through a super picky phase, especially when it came to eating vegetables. He used to eat just about anything we gave him, but then he decided he basically only wanted to eat quesadillas and fruit. I’ve been told this is really common with toddlers, but it’s still rather frustrating at times. So I had to get a bit more sneaky.
(I thought this was a good picture for being sneaky since the muffin kind of blends in with the counter! I know, I’m so clever.)
One of the things I really like about these muffins is that they freeze well! So if you have lots of zucchini in your garden this summer, make a few batches and freeze them. Or if you know they won’t get eaten fast enough, just pop them in a freezer bag and stick them in the freezer. You can even just pull out one or two at a time as needed.
They’re also actually quite tasty, so they’re definitely not just for toddlers. I just made them in a mini muffin pan so they were more toddler size, and were sneaking in some veggies for my picky little man. But let’s be honest, we can probably all use some more veggies in our lives! But with the carrots and spices, they’re almost like mini carrot cakes.
Carrots and zucchini are both full of vitamins of course; bran gives you lots of fiber; and there’s only a little sugar since the bananas naturally sweeten them. In fact, you could probably make them without any sugar at all, or even substitute applesauce (I’m planning to try that as soon as I have some more zucchini from my garden!)
Start by shredding the carrots and zucchini in a food processor or with a box grater. Mix the butter and sugar, then add the bananas, eggs, and shredded veggies. The carrots and zucchini will get kind of stuck on the beaters, so you might have to stop occasionally and scrape them.
Mix in the dry ingredients, then spoon the batter into a muffin pan. Bake until they’re golden on top, let them cool, and enjoy!
Sneaky Muffins (Banana Veggie Bran Muffins)
1/2 cup butter, softened
1/4 cup brown sugar
2 large, very ripe bananas
1 small-medium zucchini, shredded
2 medium carrots, shredded
1 cup flour
1/2 cup oat or wheat bran
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1. Preheat oven to 375 F.
2. With an electric mixer, mix butter and sugar together until smooth. Add bananas, zucchini, carrots, and eggs, and mix well, until the bananas are smoothly mashed into the dough.
3. Add remaining ingredients, and mix until just combined.
4. Spoon batter into greased muffin or mini muffin pan. Fill each muffin 2/3 to 3/4 full.
5. Bake for 13-15 minutes for mini muffins, or 15-18 minutes for regular muffins. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Yield: about 2 dozen mini muffins or 1 dozen regular muffins
*I originally published this recipe on my other blog – A Song of Sixpence. It has more crafty/mommy ideas and such, so I decided to re-blog this recipe here.