I promised myself that my next foodie post would be about something other than breakfast foods, and I kinda kept my promise. I have been slinging breakfast recipes at you left and right from my healthy toddler pancakes to my yummy couscous breakfast.
The muffins in today’s recipe I have been using mostly as a breakfast meal, but they really can be used for lunch or dinner in addition to other foods. I found a recipe for a Moist Zucchini Carrot Banana Cake on Food.com and thought it would be a great addition to our breakfast foods. Baby boy doesn’t just love these, he is obsessed with them (kind of like bananas!). His legs start kicking in his high chair from the moment he sees me take one out of the fridge.
They can also be a great afternoon snack (and finger food) for that time after nap and before dinner that can sometimes be hard to manage. You can be assured that your little one is getting some veggies!
Veggie Packed Muffins
2 TBS melted butter
1/4 cup yogurt (I use Greek)
1/3 cup sugar
1 mashed, ripe banana
1 carrot, grated
1/2 zucchini, grated
1 medium apple, grated
1 & 1/2 cup wheat flour
1/4 wheat germ
1/8 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 & 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Preheat oven to 350 degrees
Grease muffin tin or use muffin cups
Mix together beaten eggs, butter, yogurt, vanilla, sugar and bananas. Mix well.
Mix in carrot, zucchini, and apples
Mix together dry ingredients into the wet
Bake about 15 minutes or until a toothpick inserted comes out clean
Yields approximately 15 muffins
Sometimes with the left over mix I will make 12 muffins and then fill a small 6 in. cake pan with the remaining batter. Baby boy loves these muffins warmed for breakfast along size some fruit and yogurt or cottage cheese. They are wonderful because I will freeze the batch and take out what I need when I need it. Yum Yum! The only issue I have had with them is they stick to the muffin liner…not sure how to solve that!