Hide Those Veggies
Every toddler hits the stage where “fried” or “crackers” become a major food group. Dylan spoiled us for so long that when I slaved over organic meatballs and lentil nuggets and she devoured them, it was rewarding.
Now I am lucky if she even takes a bite. Worst of all (to me at least) the thing she eats the least are vegetables, even fried. Believe me, we’ve tried the broccoli tots.
What she does love is helping me cook and eating the food she cooks. I found a recipe that incorporates her favorite things (i.e.; chocolate chips) and got to baking.
The recipe is from Yummy Toddler Food and incorporates kale and zucchini and is flourless to boot. We used sun butter (sunflower butter) so that it was school friendly.
Ingredients
- 1 cup Sunbutter or peanut butter
- 1 cup roughly chopped very ripe banana
- 1 cup roughly chopped summer squash or zucchini
- 1 handful kale
- 3 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking powder
- mini chocolate chips, optional
Instructions
Preheat oven to 350 degrees F and grease a mini or standard size muffin tin.Place all ingredients into a blender. Blend until very smooth. Fill muffin cups about 3/4 full and top with chocolate chips, if using.For regular muffins: Bake 22-24 minutes or until a cake tester inserted into the center comes out cleanly.For mini muffins (or a donut pan): Bake 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
Let cool for a few minutes, run a knife around the edges, and carefully transfer to a wire rack to cool. (Muffins will be tender while warm.) Store in the fridge for up to 5 days.
