Zucchini Carrot Muffins (sweetened with bananas only)

I am one of those parents who really want to hold off on foods high in sugar or sweetened with sugar, especially when J wasn't even 1 or 2. And for some reason, J, who used to LOVE eating steamed zucchini, stopped liking them any which way (steamed, baked, fried, strips, medalion, etc). I'd rather J grow to love the flavours of each food, but this mama here needs to get J to eat more veggies and these muffins are super moist. J and adults love these as a snack or breakfast! Quick and easy! Makes 16 standard sized muffins.

Recipe adapted from Healthy Toddler Friendly Mini Muffins by The Busy Baker

Dry Ingredients:

1 cup whole wheat flour
1/2 cup Quick Oats or Rolled Oats
1 tsp Baking Soda
1/2 tsp Salt

Wet Ingredients:

2 Large Eggs
3/4 cup grated Carrots
1 cup grated Zucchini (make sure to squeeze out some excess fluid)
1/4 cup Avocado oil or melted Coconut Oil
1.5 cups mashed Bananas (about 4 large bananas) (If less than 1.5 cups, make up the rest with organic unsweetened applesauce)

Instructions

Preheat your oven to 350 F and grease muffin tins or use ungreased silicone muffin moulds.
Whisk the dry ingredients together in a bowl.
In a separate bowl, whisk the eggs first, and then add the remaining wet ingredients. Mix until everything is well combined.
Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain. Don't over mix! Makes the muffin tough!
Drop about 1/4 cup -1/3 cup of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 25 minutes or until the muffins are a nice golden brown.
Remove them from the oven and from their tin and let them cool completely on a cooling rack.

Notes:

I prefer not to use paper lining because the muffins are so moist that they glue to the paper lining. Better to use muffin tins or silicone ones.
These muffins freeze well! Keep them in an air tight container for up to 3 months!
Cut these muffins into fry shaped for more beginner eaters who don't have the pincer grasp yet. Cut them into bite sized pieces for more advanced eats who have pincer grasp, or just let your baby hold the muffin and bite off pieces on his/her own!

Chicken Stew

Whenever I use a whole chicken to make chicken broth, I reserve the meat for chicken salads, chicken congee, and chicken stews. It's the perfect way to make full use of the chicken! J loves this chicken stew. At 12 months old, he still doesn't like cooked celery and carrots, but he loves it in this stew. Ingredients: 4 cups Organic Chicken, shredded 1.5 cups Organic Carrots 1.5 cups Organic Celery 1.5 cups Onion 1 cup of potato, diced and cooked 6 cloves Garlic 4-6 cups Chicken Broth, homemade 2 tbsp olive oil 4 tbsp butter 1/4 cup flour 1 Bay Leaf 2 tsp Thyme, dried 1 cup Peas, frozen Instructions: In a small pot, fill with water and bring it to a boil. Add the diced potatoes and cook about 15 minutes or until softened. Meanwhile, heat olive oil in soup pot over medium heat, add onion and cook until translucent and fragrant. Add garlic, and cook until fragrant. Add butter, and cook until melted. Add flour and stir until it's coated all the onion and ...

BLW recipes for J

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