This Banana and Zucchini Muffins recipe has fruit, veggies, and protein in one muffin.
This is my first “Mommy-Approved” recipe that will have your kids wanting more. Make this Banana and Zucchini Muffins recipe and watch them disappear.
Sooooooo…..I have a picky eater as a toddler. I mean he is definitely a Chicken Nugget and Macaroni and Cheese kind of kid. It annoys me so much. There are times, however, where he will surprise me and eat something different. Due to his pickiness, I have to find different ways to make sure my toddler is eating more than just crap.
Thank goodness for fruit and veggie pouches where he can still get some servings of fruits and vegetables.
I give him 2-3 of those pouches a day just to make sure he is getting some good stuff in his diet. Now, I am starting to get creative with how to hide good stuff in his food. Let me tell you guys something, he is absolutely in love with these Banana and Zucchini Muffins.
Add some veggies to your muffins for more nutritional value!
My Banana and Zucchini Muffins is full of good stuff! I made them with white wheat flour, walnuts, zucchini, flaxseed meal, and bananas, obviously. I did use vegetable oil and sugar but those could be easily substituted if you wish. Because I knew I was practically making these muffins for my kid, I wanted to make sure that he would eat them first before I made radical changes. I think I am going to use coconut oil and honey like I did in my Healthy Banana Nut Muffins recipe. In fact, there is no real difference between the recipes except the number of muffins you get between the two.
This recipe is “Mommy-Approved”!
Also, just to give you guys some variety based on what you have in your homes. In any case, my baby boy loved these Banana and Zucchini Muffins so much that he has had one just about every day since they have been made! Not only does his taste buds enjoy these muffins, but his body responds to them very well. If you know what I mean.
In the meantime,
I have to have a regular job to keep up with bills and such. That doesn’t leave much time for pureeing baby food and making homemade organic baby food meals. Don’t get me wrong. I do what I can when I can but it is hard when you’re a mom who works full-time.
Someone has sticky fingers!!!!
Who’s cute little hand is that?!!!
Luckily with these Banana and Zucchini Muffins, I can make them and freeze them sp he can have them throughout the week! Oh my goodness!!! I am totally going to make them again this weekend but I am going to use my mini muffin pan and freeze an entire bag of them! My muffin recipe doesn’t have to be made only for kids. These babies can be made for everyone! My husband and I love them just as much and we are getting a serving of vegetables at the same time. You don’t just have to use zucchini in these muffins either.
Use carrots or butternut squash as well. Anything that will melt into these muffins will work. This technique can be used with any muffin recipe too. If you have a go-to muffin recipe for Chocolate Chip Muffins or Jumbo Blueberry Muffins, add some vegetables to them to give your food a nutritional advantage. Add chia seed, flaxseed meal, or other health supplements as well. Be sure to keep these refrigerated after making them keep them fresh longer. Enjoy!
- ¾ c. White Wheat Flour
- ¾ c. All-Purpose Flour
- 1 tsp. Baking soda
- ½ tsp. Salt
- 1 tsp. Cinnamon
- 2 tbsp. Ground Flaxseed Meal
- 1 c. sugar
- 2 medium ripe bananas, mashed
- 1 medium zucchini, finely grated
- ⅓ c. veggie oil
- 1 tsp. Vanilla extract
- ½ c. walnuts, chopped
- 2 tbsp. Rolled Oats (optional)
- Preheat oven to 350 Degree and line a muffin tin with cupcake liners. Set aside.
- Take a medium mixing bowl, add both flours, baking soda, salt, cinnamon, and flaxseed meal and whisk together. In a separate bowl, blend together the bananas, sugar, vegetable oil, and vanilla extract. Mix the wet ingredients with the dry ingredients.
- Fold in the grated zucchini and walnuts to mix well together. Use an ice cream scoop to scoop the batter into each of the muffin tins. Sprinkle the tops of the muffins with a little of the rolled oats. Bake for 25-30 minutes. Cool before serving.