Thursday, February 28, 2013

Toddler Muffins {Recipe}


It's no secret that Allyson is a picky eater. The girl lives off of Cheerios, mac n' cheese, yogurt, string cheese, apple sauce and of course her favorite "fry fries". I feel like I've tried everything to get her to eat but she just is stubborn and would starve rather than eat anything. Once I bought Austin one of those super conveint little food pouches. She wanted to try and I thought, "Yea right! It's sweet potatoes. pumpkin and blueberry. You are not going to like this!" but gave it to her anyway. Much to my surprise she slurped it down and wanted another. Now she has one of those pouches a few times a week. It got me thinking about hiding veggies in her food she does eat.

Enter toddler muffins or cupcakes as Allyson calls them. Lots of good stuff in this muffin. I changed a few things in the recipe.


Ingredients

1/2 C butter, softened
1/2 C brown sugar
2 large bananas, mashed
4 oz jar baby food squash
1 carrot, grated
1 zucchini, grated
2 eggs beaten
1 C All purpose flour (the second time I made them I used whole wheat flour)
1/4 C oat bran
1/4 C ground flax seed
1t baking soda
1t pumpkin pie spice
1/2t salt


My cute little assistant



Preheat an oven to 375 degrees F. Grease 24 mini muffin cups or 12 standard muffin cups.
Mix butter and sugar together until creamy and smooth. Mix in bananas, squash, carrots, zucchini and eggs. Stir in the flour, oat bran, flax seed, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
Bake 15-20 minutes until the toothpick comes out clean when poked in the center. Cool in the pan for 5-10 then move to wire rack. Store at room temp or freeze. 






My little taste tester LOVE them!!
All three kids will eat. My 16 yr old sister liked them. I made a second batch and tried them and they are actually pretty tasty. This recipe is a definite keeper!

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