So…I’m running this free healthy eating group with recipes that are family-friendly on good ole Facebook. My inspiration? My little guy, who is almost 18-months, has been struggling to eat his vegetables. My 3-year old daughter Gracie gobbles them up – first, no less – but Parker barely touches them. No amount of choo-choo trains, me eating them to show how delicious they are, or even liberal amounts of “sprinkley cheese” will get him to like them.
Enter some of these recipes. MOM WIN. Like – me dancing in the kitchen as he eats them, celebrating.
So why not share?
Here’s my first creation!
Banana Veggie Muffins
2 large eggs
3 cups (6 large) very ripe bananas
1 cup unsweetened applesauce
3/4 cup grated carrots
3/4 cup grated zucchini
1/2 cup maple syrup or raw honey
6 tbsp extra virgin olive oil
2 tsp pure vanilla extract
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 1/2 cups whole wheat flour
Cooking spray (I use my Misto – it’s super handy!)
1. Preheat oven to 375 degrees F and spray non-stick muffin tins with cooking spray. Set aside.
2. In a large mixing bowl, lightly beat the eggs. Add bananas and mash well. Add remaining ingredients, except flour, and whisk to combine. Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough!
3. Fill each tin with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
I served mine to the kids this morning with a hard boiled egg and some fresh raspberries. Delicious! Hope you enjoy!