Carrot Zucchini and Banana Muffins
Instant Pot Chicken Chili with Vegetables
February 13, 2020
Healthy Toddler Breakfast Ideas
March 2, 2020Make a batch of these Carrot Zucchini and Banana Muffins for a quick breakfast or snack! You and your kiddos will love them and get an extra dose of vegetables too!
Who else is a big fan of baking a batch of muffins or bars for easy breakfasts or snacks during the week?! ME! And one thing I like to do is switch up what I make from week to week so me and my family doesn’t get bored! I’m also into adding vegetables where I can. Not to “hide” them but to offer vegetables in different, more preferable ways.
So this week I made these Carrot Zucchini and Banana Muffins and they were delicious! My almost 4 year old son has never been a big zucchini fan but I keep trying them with him. This week he finally tried them in these muffins! My daughter has been enjoying them as well.
Are these ok for my infant to eat?
These do have some added sugar in them, which I try to limit with my almost 1 year old. But I try not to get too crazy about it, especially since they have a lot of other great ingredients in them. If you have a infant between 6-12 months you can easily omit the maple syrup and they would taste delicious, just a bit less sweet. I have also used milk which I am starting to slowly introduce in baked goods with my daughter. But for those closer to 6-9months you can swap in soy milk instead.
What you need to Make these Carrot Zucchini and Banana Muffins
- Oats
- Banana
- Milk ( your choice, I used 2%. Recommend using soy milk if making for your infant)
- Butter
- Maple Syrup (can easily omit for a less sweet muffin or if feeding them to your infant)
- Eggs
- Baking powder
- Salt
- Cinnamon
- Mix-ins: carrots, zucchini
- Optional mix-ins: raisins (I used them and it was a great decision!), chocolate chips, chopped nuts
Can I make these Carrot Zucchini and Banana Muffins with my toddler?
YES! This is a great recipe, especially if you are just starting out baking or cooking with your toddler or young child. Here are some simple tasks they can help with.
- Shred the carrots and zucchini
- Scoop/measure and pour ingredients into the blender.
- Push button to blend the mixture
- Pour/scoop batter into muffin tin
Love these muffins? Then, check out my Blender Peanut Butter Banana Oatmeal Bars and these Healthy Carrot Cake Bars !
Carrot Zucchini and Banana Muffins
Equipment
- Blender
- muffin tin
Ingredients
- 2 cups oats
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 med bananas
- 1/2 cup milk
- 1/3 cup butter melted
- 2 teaspoons cinnamon
- 1/2 cup shredded carrots, about 1 large carrots
- 1/2 cup shredded zucchini, about 1 medium zucchini
- 1/2 cup raisins, chocolate chips, chopped walnuts etc. optional
Instructions
- Pre-heat oven to 350 degrees. Spray 12 cup muffin tin with cooking spray or line with paper liners.
- Shred zucchini and carrots and squeeze any liquid out using a cheese cloth or paper towel.
- In a blender or food processor add all ingredients, except the carrots, zucchini and additional mix-ins.
- Blend until smooth. Scrapping sides as necessary.
- Add in zucchini, carrots and any other optional min-ins. Mix to combine.
- Evenly add batter into 12 cup muffin tin.
- Bake for 15 minutes or until golden brown on top. Let rest for 5 minutes then remove from pan.
- Enjoy hot or let cool. Store in air tight container on the counter for 2 days or up to 7 days in the refrigerator. OR Store in freezer safe bag the freezer up to 3 months.
