Hiding vegetables in homemade food seems to be the hobby of most mothers that I know, myself included. These delicious muffins are a wonderful way to sneak in some fiber, antioxidants, and vitamins while pacifying even the most picky eater’s sweet tooth.
They are also a cinch to make either early in the morning for a quick breakfast, or ahead to be frozen and used later.
2 cups of white flour
1 cup of whole wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cup sugar
7 Tbsp shortening
3 large eggs
4 ripe bananas
1 small zucchini
1/4 cup water
6oz container of plain greek yogurt
2 teaspoons vanilla extract
Preheat oven to 350F.
Grate the zucchini and add it to a bowl with the 4 bananas. Mash them together with a fork.
Add in all of the wet ingredients plus the sugar. Beat with electric mixer until banana is fully broken down.
Add in all of the dry ingredients and mix together until combined and moist.
Spoon batter into muffin tins either lined with papers or coated with cooking spray. For an added treat, add a few dark chocolate chips to the top.
Bake for 14- 20 minutes or until a wooden pick inserted in the center comes out clean.
Cool completely or serve warm to your little muffin eaters.
They are also the perfect size for bringing along to the beach or on a picnic.
Julia Daby is a Registered Nurse who lives happily with her husband and little boy in the Adirondack Mountains of New York. She enjoys crafts of all kinds, eating good food, reading, and being outdoors. Most important of all….she enjoys spending time with her family and friends. She has a small store on etsy where she and her twin sell Waldorf Inspired dolls and share sewing and fiber tutorials to inspire creativity in other Mamas. She writes about life, family and creativity at Happiness Comes. She also can be found at Windfall Dolls, where she and her sister give away Waldorf inspired dolls to deserving little ones.