FW is a picky eater. He won’t touch any vegetables or meat*, and there are even just a few fruits he enjoys. His favorite food groups are: bread, bananas, plain Greek yogurt and cheese.
FW does, however, LOVE muffins. And anything remotely sweet. So, I’ve been making a lot of muffins lately, and trying to hide in as many veggies as I can. These muffins are a go-to in our house. You could probably omit some of the honey if you wanted them even lower sugar, but each muffin has about 9 g. of sugar, which is less than is in most non-plain yogurts.
These are easy, a fun color, and I enjoy eating them too! Try them out for yourself. They’re also FW (aka picky eater)-approved 🙂 AND, with their bright green color, they’d be perfect for St. Patrick’s Day!
Spinach, Zucchini and Carrot Muffins
Makes 18-20 muffins
Here’s what you need:
- 6 ounces raw spinach
- 1 small zucchini
- 2 large carrots
- 1 large banana
- 1/2 cup milk (I’ve used unsweetened almond milk as well as whole milk, it depends on what I have on hand)
- 1/2 cup honey
- 1/2 cup unsalted butter, melted
- 1 large egg, beaten (I’ve also used .25 c Egg Beaters)
- 2 cups of whole wheat flour
- 1 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Here’s what you do:
- Preheat your oven to 350 F. Line a muffin pan with paper liners, or use silicone muffin cups sprayed with cooking spray (I have green and pink ones which FW loves to eat out of, so that’s what I tend to use).
- In a large bowl, mix together flour, cinnamon, baking powder and baking soda.
- In your blender or food processor (I put mine in my Vitamix), mix first 7 ingredients (spinach through butter) until completely pureed. Add in egg.
- Pour the wet ingredients into the flour mixture. Mix together until just combined. Do not over-mix or muffins will be tough!
- Spoon the batter into prepared muffin tins.
- Bake for 18-20 minutes, or until a toothpick inserted into muffins comes out clean.
*Confession – FW did eat some meat somewhat recently – I snuck some ham into (you guessed it) a corn muffin!
Some questions for you:
- Any tips for picky eaters?
- Any favorite lower sugar muffin recipe?
3 thoughts on “Toddler-Friendly Foods: Spinach, Zucchini and Carrot Muffins”
Thank you sooooo much for sharing! I too have a very picky child! I have to make these this week. Great read.
OMG that sweater!!!!!!!!!
Such a good mom! I’ve just been using Kodiak mix with grated zucchini, mashed banana, egg and water… Kara still loves them though! Happy St. Patty’s Day!