Hello. I have a confession to make. I have sadly come to realize that I am not as good as my pre-child self imagined that I would be at getting my almost two year old to eat vegetables. Ha! This post comes as a result of that realization.
So, if your toddler is happily devouring his broccoli and brussel sprouts, yay for you, continue on! But if it’s a bit (or a lot) of a struggle, then read on.
I’m a huge fan of green smoothies. They are such a great, painless way for my toddler to get some veggies. But, I don’t like to make them every single day so I decided to try sneaking some veggies into muffins! While I opted for two kinds of squash for this recipe, the original post where I got the inspiration also suggested carrots and broccoli. I may experiment with adding those two the next time around (although, the thought of broccoli in a muffin is kinda weird!)
A note of warning: the muffins do not last for more than a couple days on the counter… trust me, I know. I had one that pretty much fermented from sitting out too long… haha so gross! I prefer to freeze them all and then just defrost in the microwave as needed: super convenient and easy! 🙂
Anyway, the muffins are healthy AND tasty so definitely a win-win. Here’s the recipe!
1 cup – whole wheat flour
1 cup – all-purpose flour
3/4 teaspoon – baking soda
1/2 teaspoon – salt
1/4 teaspoon – nutmeg
1/4 teaspoon – cinnamon
1/2 cup – sugar
1/4 cup – oil
3 – eggs
1 teaspoon – vanilla extract
1 cup – zucchini
1 cup – yellow squash
1 – apple
1 – banana
1/4 cup – apple juice
1/4 cup – yogurt, plain
1. In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
2. In another bowl, mix the sugar, oil, eggs and vanilla. Beat well.
3. In a food processor, combine zucchini, yellow squash, apple, banana, and the apple juice. Pulse until thoroughly mixed.
4. Combine the fruit and veggie puree and the yogurt with the wet ingredient mixture (sugar, oil, etc.) and beat until mixed.
5. Finally, add the dry ingredients and mix just until combined.
6. Scoop the mixture into prepared muffin pans. Bake at 350 for approximately 20-25 minutes or until a toothpick comes out clean. Makes 20-24 muffins.