Are you on a quest to sneak more veggies into your little one’s diet? If you’ve ever faced the challenge of getting your picky eaters to embrace vegetables, fear not – here’s a delicious solution for you.
These hidden veggie muffins not only satisfy young taste buds but also conceal a nutritious surprise within each bite. Both of my toddlers hate anything green so my creativity becomes essential. These muffins neither look nor taste like vegetables, making them an excellent stealthy addition to my kids’ diet.
What are hidden veggie muffins?
Hidden veggie muffins are like my sneaky little kitchen superheroes. They’re this awesome way to slide in some nutritious veggies without anyone even realizing it. Picture this – classic, delicious muffins that look and taste just like the ones your kids love, but with a secret health upgrade. I’m talking about finely grated or pureed veggies, like carrots, zucchini, or spinach, mixed right in. It’s perfect for those of us, especially the kiddos, who aren’t too keen on the whole veggie scene. These muffins keep the taste intact while adding that extra nutritional kick.
Why your picky eater will love these carrot zucchini banana muffins?
These carrot zucchini banana muffins are a game-changer for my picky eaters, and here’s why they’ll become an instant favorite for yours too.
First off, the natural sweetness from ripe bananas and the subtle touch of apple not only make these muffins delicious but also sneak in a hint of healthiness. The sweetness is just right, striking a perfect balance that even the fussiest eaters won’t be able to resist.
Plus, the size of these muffins is spot-on for easy munching, making them a hassle-free snack for your little ones. Beyond that, the moist texture of these muffins takes them to a whole new level of yumminess. The combination of carrots and zucchini not only adds nutritional value but also contributes to the irresistible moistness that makes every bite a delightful experience. Get ready to win over those picky taste buds with these perfectly sized, sweet, and moist muffins!
Hidden veggie muffins recipe
Ingredients
Dry ingredients
- 1/2 cup wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- Dash of nutmeg
- 1/4 cup sugar
Wet ingredients
- 2 tablespoons melted butter
- 1 large egg
- 1/4 cup plain greek yogurt
- 1/2 teaspoon vanilla extract
Vegetables
- 1/4 cups steamed broccoli florets
- 1/5 shredded zucchini
- 1 small carrot, shredded
Fruit
- 1/4 apple, diced
- 1/2 medium banana
Instructions
- 1. Preheat oven to 375° F
- 2. Mix flours, baking soda, salt, nutmeg, and cinnamon
- 3. In another bowl, mix sugar, butter, egg, vanilla and greek yogurt
- 4. Blend broccoli, zucchini, carrots, banana, apple.
- 5. Combine the fruit and veggie puree into the wet ingredient mixture
- 6. Add the dry ingredients and mix well
- 7. Scoop the mixture into a greased muffin pan
- 8. Bake at 375° F for 15-20 minutes
- 9. Remove from the muffin tray and serve once cooled
- 10. Store in an air-tight container for up to 3 days at room temperature or 7 days in the fridge.
Options for modifying this recipe
Options are endless when modifying this recipe. You can opt to use either wheat or all-purpose flour. I like to blend whole wheat flour with all-purpose flour in my baked goods because it will lighten the finished product while adding the nutritional benefits of whole wheat.
For a quick and time-saving option, consider replacing the vegetables and fruits in the recipe with ready-to-use baby food. This alternative eliminates the need for ingredient preparation and blending, making it a convenient choice when time is of the essence.
I’ve also had success adding chocolate chips and dried blueberries to these muffins. You can also add chopped nuts like almonds, walnuts, and pistachios.
Ingredients
- 1/2 cup wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- Dash of nutmeg
- 1/4 cup sugar
- 2 tablespoon melted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup steamed broccoli florets
- 1/5 shredded zucchini
- 1 small carrot, shredded
- 1/4 apple, diced
- 1/2 medium banana
- 1/4 cup plain greek yogurt
Instructions
- Preheat oven to 375° F
- Mix flours, baking soda, salt, nutmeg, and cinnamon
- In another bowl, mix sugar, butter, egg, vanilla and greek yogurt
- Blend broccoli, zucchini, carrots, banana, apple
- Combine the fruit and veggie puree into he wet ingredient mixture
- Add the dry ingredients and mix well
- Scoop the mixture into a muffin pan
- Bake at 375° F for 15-20 minutes
- Remove from muffin tray and serve once cooled
Notes
Store in an air-tight container for up to 3 days at room temperature or 7 days in the fridge. For a quick and time-saving option, you can replace the vegetables and fruits in the recipe with ready-to-use baby food. I've also had success adding chocolate chips and dried blueberries to these muffins. You can also add chopped nuts like almonds, walnuts, and pistachios.
Hidden veggie muffins related posts
- Oatmeal Spinach Waffles For Baby + Toddlers
- Kid-friendly pasta salad without mayo
- Easy egg muffins for kids
