*This post contains affiliate links. Please reference my policies and disclosures to find more information on affiliate links.
Alright, so I have THE HARDEST time getting my oldest boys to eat their veggies. Like the hardest. So I’ve had to resort to sneaking in some veggies where I can. The squeezie pouches worked for a long time, but they’re no longer interested in eating pureed food (they are 3 and 4 after all….) so I’ve had to be a little more creative and come up with some new ways to get those veggies in.
One thing they never have a problem eating is fruit, plus anything that is sweet. So I’ve crafted a little banana muffin and stuffed in some goodness for them too. The baby LOVES these muffins too! They are a perfect food for baby led weaning.
If you have a picky eating toddler — this recipe is for you! They eat these muffins up for breakfast or just as a snack.
And not gonna lie…. they are REALLY good with my morning coffee too. 😉
Let me know if you try them out– I love to hear feedback from you guys!
Good for You Banana Muffins + Secret Zucchini
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Ingredients You’ll Need:
3 Ripe Bananas
1 cup of coconut flour
1/4 cup of Coconut Oil (melted)
1/2 cup of Honey
1/4 cup of almond milk
2 zuchinni (pureed)
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon (optional)
Preheat oven to 350F.
Grease a mini-muffin tray or line a regular muffin tray with cupcake/muffin liners.
- Take your zucchini and peel them. After peeling, use a food processor (I use my basic NutriBullet found here and it purees them perfectly) to make them a puree and easier to blend into the muffins.
- Ensure that your coconut oil is melted before mixing the batter.
In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order: coconut flour, coconut oil, eggs, mashed bananas, zucchini, almond milk, vanilla extract, baking soda, baking powder, honey and cinnamon (if desired).
Blend until combined and smooth. It is okay if you still have bites of bananas and zucchini showing. You can’t taste the bits of zucchini, but it is actually better as it adds lots of moisture to those muffins.
If you are using a food processor it will not take more than 1 minute to prepare the batter.
Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
Flip over the tray onto a cooling rack and cool at room temperature before eating.
You can freeze these banana muffins in zip bags and defrost them 3-4 hours before eating.
Store in the pantry up to 5 days in a airtight container.
This recipe makes about 20-24 mini muffins.
Muffin Pan: I use a non-stick 24-cup mini muffin pan that you can get HERE.Oil: You can replace melted coconut oil by any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil or almond oil.