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| Veggies + Muffin = Delicious |
And try it I did with just a few minor tweaks to the recipe. The mini muffins are a wonderful size for babies who are eating finger food—although, I usually break it into smaller pieces since my 18-month-old twins are used to cut up chunks of food. They are also a nice, tiny size for an adult snack.
Another perk is that they contain no eggs, which is great for two reasons:
- Little ones with an egg allergy can enjoy these muffins
- Should your oven not be the most reliable* and fail to thoroughly cook the gooiness out of the muffins, you won't have to worry about salmonella
*My baking has been much more accurate ever since we got our Hamilton Beach oven thermometer. In case you're not familiar, it just sits or hangs inside of the oven and gives you the actual temperature reading. It turns out that our oven needs to be set about 25 degrees higher than what we actually want to get the right temperature. And it typically needs more time than the preheat timer suggests. I can't believe that I have lived most of my life not knowing these exist. Some are pretty inexpensive and should do the trick.
INGREDIENTS
- 1-½ cups flour**
- 2 tsp. cinnamon
- 1 tsp. baking soda***
- 3 bananas
- ½ cup applesauce or apple purée
- 2 tsp. vanilla
- ¼ cup sugar (or sweetener of your choice)
- 2-½—3 cups of zucchini and carrots (this works out to one zucchini and about 15 baby carrots)
**Using all purpose flour is fine. I ended up doing 1 cup of the all purpose and ½ cup of coconut flour.
***The original recipe calls for baking soda. I accidentally used baking powder. Really, either one is fine for this recipe since both help baked goods rise. I even looked up the differences and found a helpful chart in this article.
INSTRUCTIONS
Set oven to 350 degrees Fahrenheit.
Combine flour, cinnamon and baking soda into a bowl, and set aside.
In a separate bowl, mash your three bananas—a potato masher works great.
Stir in the applesauce, vanilla and sugar.
You can grate your zucchini and carrots, but I prefer to chop them up finely in my food processor. The ratio of zucchini to carrot is typically higher, but you can adjust your ratio to whatever you want. Just dump the chopped up pieces into a measuring container to check that you have the overall correct amount.
Throw the tiny pieces of zucchini and carrot into the wet mixture bowl and give it a good stir. Then slowly stir in the dry bowl mixture until your have one nice, colorful bowl of goop.
Grease your muffin pan and generously add mixture to each slot. It should be just the right amount for one tray of 24 mini muffins (or one tray of 12 regular muffins).
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| It's normal for the mixture to mound over |
Bake for 30–40 minutes. You can check the centers with the toothpick trick—if it comes out clean, it should be done. But also take comfort in the fact that no eggs means no salmonella, and some gooiness in the middle won't hurt. The original recipe also recommends letting them cool completely to minimize gooey centers.
My favorite thing about trying this recipe for my kids was that if it turned out they didn't like it, then I had a whole mini muffin tray of treats just for Mommy. Yum!
Turns out that they do like it, but that doesn't mean I don't get to sneak one every now and again.
