All mamas will forever worry about their little ones eating enough of the right foods (I swear my moms still asks if I ate every time we talk!). And when these teething monsters become even pickier we need tricks up our sleeves. AKA a dish the babes can't resist and assure our mama hearts that they are eating the good stuff.
These muffins are the trick up my sleeve. Muffins, that I hide the veggies and fruits in them and leave out the sugar.
First batch were with berries and carrots but these are my "Fall Edition" and goodness she could not get enough. Hence getting any pics without chubby little fingers in them were impossible.
I hadn't baked with quinoa flour before but I knew the benefits were worth trying it out. And it was a success. The carrots and fruit keep them moist. The small squirt of organic light agave sweetened them just enough.
1 1/2 cup organic whole-wheat flour
1/2-cup quiona flour (don't have it, use all whole wheat flour)
3 tbsp butter (melted)
2 tsp baking powder
1 tsp cinnamon
2 tsp vanilla
Squirt of organic light agave (use up to a couple tablespoons, depending on how sweet you want them)
1 large egg beaten
1/2 cup of shredded carrots
1/2 cup very ripe bananas
1 cup of peeled cored apple (3 small ones)
Preheat oven to 400 degrees
Grease 12-cup muffin pan
Cook apples, bananas, vanilla and agave with sprinkle of cinnamon and nutmeg until apples are soft, for about 10 minutes on medium heat.
In a large bowl, mix together all dry ingredients
In a second bowl, mix together melted butter, the egg, cooked fruit and carrots until just combined.
Spoon batter into muffin tins, leave room for them to rise.
Bake for 18-20 minutes or until knife comes out clean.
Cool in pan for 10 minutes before removing onto a cooling rack.
Goodness I love that little face.
I made these on the smaller side, which made 18, but you can get 12 regular sized muffins.
Let me know what your little one thinks of these and what tricks you have up your mama sleeves!