I don’t have a difficult time getting Vera to eat healthy foods, so I don’t have to “sneak” fruits and veggies into her diet. BUT, I made these moist, delicious, “sneaky muffins” today for her and she absolutely loved them! She called them cookies and thoroughly enjoyed eating them for dessert after lunch. I felt great knowing that she was getting whole grains, fruit, and veggies.
Tad and I enjoyed them too!
If you have a picky eater, these might be a great way to get those veggies in their tummies!
adapted from this recipe
1/2 cup butter, softened
1/2 cup sucanat (or less, if desired)
2 large ripe bananas, mashed
1 small jar of baby food (such as carrots, squash, sweet potatoes, pumpkin, mixed veggies, etc.)
2 carrots, grated (or about 12 baby carrots)
2 eggs, beaten
1 tsp. vanilla
1 cup whole wheat flour (fresh ground is better)
1/4 cup quick oats
1/4 cup ground flaxseed
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
Preheat oven to 375 degrees. Fill muffin tins with paper liners or grease them. (This recipe makes 16 regular sized muffins or 24+ mini muffins.)
In a medium-sized mixing bowl or stand mixer, beat together the butter and the sucanat until smooth. Add the remaining wet ingredients and combine. Add the dry ingredients, stirring just until combined.
Spoon the batter into the muffin liners.
Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 10 minutes, then remove the muffins to cool on a wire rack.
These will last for two days when stored in an airtight container at room temperature. They also freeze well!
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