Cooking has always been one of my passions. It’s how I show love, how I heal, and how I experience new cultures without leaving my kitchen. My muffins are a great example of this.
For a long time, my dream was to open a restaurant, but life circumstances got in the way. Regardless, cooking has continued to be an important part of our family.
I’m not going to lie; I was so excited when our son’s pediatrician said he could start eating solid food. My mind raced with all of the things I could make for him. We started out with mashed sweet potatoes, then had him try pureed green beans, and then we slowly added more fruits, vegetables, and cereals to his diet. I make most of the food he eats, with the exception of a few things, and he has liked almost everything we’ve given him.
For a while, he seemed uninterested in what we were eating, but at about 7 months, he began to show a serious interest in “regular” food. Now, we try to include something he can eat in each of our “grown-up” meals.
He seems to love the social aspect of eating, and having a leisurely breakfast with him is now one of my favorite activities.
As fall and the harvest season approach, I’m thinking of ways to incorporate fall flavors into our everyday meals. Our little guy is definitely not picky, but if your little ones are, these muffins are a great way to sneak veggies and fruits into their diet. These muffins are also a great way to use up what you’ve got languishing in your crisper or fruit bowl. You can switch out the zucchini for grated apple or pear, and swap the squash out for mashed sweet potato.
I came up with this muffin recipe in 2013, when my brother’s kids were little. I hope to get back into developing recipes and share more “kid food” recipes as our son grows.
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup apple sauce or apple butter
- 2 large bananas, mashed
- 2 eggs, beaten
- 1/2 cup cooked mashed squash
- 1 carrot, grated
- 1/2 cup zucchini, grated
- 1 cup AP flour
- 1/2 cup quick oats
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- Preheat oven to 375.
- Prepare 12 muffin cups.
- Cream together the margarine and the sugar.
- Add the applesauce, mashed banana and eggs, and mix thoroughly.
- Add the squash, carrots and zucchini and mix well.
- Carefully add the remaining ingredients and stir until just combined.
- Spoon batter into the muffin cups.
- Bake 15-20 mins, or until an inserted toothpick comes out clean.
- I reduced the calorie count my original recipe by swapping out some of the butter for applesauce. You could make it even lighter by dropping the butter altogether and adding another 1/4 cup of applesauce.
- If you don't have all of these ingredients on hand, you can switch out the zucchini for grated apple or pear, or swap the squash out for mashed sweet potato.