Picky Eater Muffins
Listen up, parents of picky eaters: I have a way for you to sneak some fruits and veggies into your little’s diet. And I do mean sneak, because you’re going hide them in muffins.
I am not kidding when I say that my kids are incredibly picky eaters, especially my son. We followed all the advice “they” give you to turn your kids into little foodies, to no avail. It’s easy to get disheartened and stop trying new things, especially fruits and vegetables, with them. We’re slowly getting better at introducing new foods though, and we’re starting to see small changes in the kids’ eating habits.
These muffins are one of the few ways we are guaranteed to get fruits and veggies into our kids’ bellies. They have apples, carrots, spinach, and bananas, plus extra protein. I won’t lie to you, they’re not the prettiest things ever, but they taste great (yes, I eat them too), and the kids love them. Seriously, I made a batch for breakfast this morning, and they were gone by lunch. Dalton really loved helping me too.
This recipe has been a go-to for us for years. I found it via the goldmine that is Pinterest, and the recipe is originally from Easy Toddler Meals (link: https://easytoddlermeals.com/green-monster-veggie-muffins/). I tweaked a few things based on personal preference and what we typically have in our pantry, but they’re still great. They’re also dairy free, and you could easily modify the recipe to make them gluten free, if that’s part of your dietary needs.
Pro tip: blend the carrots with the wet ingredients if you think your child will pick them out. You can also try adding cocoa powder or chocolate chips, if you’re feeling a little extra. Try them out on the picky toddler in your life, and hopefully you’ll love them as much as we do in our house.
Picky Eater Muffins
1 cup apple sauce
½ cup spinach (I really pack it in)
1 ripe banana
¼ cup flax meal
3 tbsp sugar (or your favorite alternative sweetener)
3 tbsp coconut oil (Butter works fine too, but I like the flavor of the coconut oil)
1 tbsp vanilla extract
1 ½ cups bread flour (regular flour is fine too, but I find bread flour makes for a nicer texture)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup shredded carrots
1. Preheat your oven to 350F.
2. Blend the wet ingredients until smooth.
3. Mix the dry ingredients together in a bowl.
4. Add the blended wet ingredients and combine.
5. Stir in shredded carrots.
6. Grease a muffin pan and fill each compartment about ¾ full.
7. Bake for 17 minutes at 350F, until a toothpick inserted into the center comes out clean.
8. Remove from pan, let cool, and enjoy!