You guys, it has been awhiiiiiiiile since I’ve stepped in the kitchen for reasons other than survival. As excited as I was for double ovens, they haven’t been put to use nearly as much as I anticipated. It’s been like treading water over here trying to get used to Jeremiah’s ever-changing schedule, Tony’s new ninja work schedule and growing opportunities with the book (yay!) and you know, everything else.
Jeremiah is 10 months old this week (I literally almost cried writing that! Ahhh! WHAT IS TIME?!?) and is gobbling up almost everything in sight. He looooooves food! It’s been so fun watching him try new flavors – his reactions are priceless!
Though he’s been eating solid food for the last 4 months now, lately I’ve been trying to coax him toward new textures beyond purees – he doesn’t have a problem snarfing down whatever’s on my plate, but if it’s his, he’s apprehensive of anything not on a spoon. That is, until now.
I figured, if this kid is anything like his dad (and boy is he ever!) he won’t be able to resist something sweet. I decided a muffin masquerading as a vegetable trojan horse would be the perfect way to introduce new textures and give us more finger food practice…. aaaaand slip in some extra veggies while we’re at it.
Because this would be a classic trial and error experiment, I decided I’d make some mini muffins that, should the little one refuse, I wouldn’t mind eating myself. I even made them vegan so Daddy could share some also, if it came down to it. (Of course, I didn’t mention that up front, lest Jeremiah’s muffins disappear before he even had a chance to taste them. Hey, it happens…)
I have to admit, these muffins are pretty good! Based on this recipe for carrot and zucchini muffins made awhile back by Ali over at Gimme Some Oven, I made these vegan and sugar free, thus more baby (and daddy) friendly. I also added in some grated butternut squash in addition to the carrot and zucchini because a) I had a ton and b) why not? Such a good idea! Jeremiah confirms.
- 1 c organic all-purpose flour (or white whole wheat)
- 1 tbsp pumpkin pie spice (I make my own)
- ¼ c maple syrup
- ¼ c unsweetened applesauce
- 2 tbsp coconut oil, melted
- 1 flax egg* (see notes)
- ⅔ c grated zucchini
- ⅔ c grated carrots
- ⅔ c grated butternut squash
- Preheat your oven to 375 degrees F and spray 2 mini muffin tins with coconut oil spray (or brush lightly with melted coconut oil)
- In a large bowl, whisk together the flour and pumpkin pie spice, then set aside.
- In a medium bowl, whisk the maple syrup, applesauce, coconut oil and flax egg together. Stir in the grated zucchini, carrot and butternut squash until evenly coated. Pour into dry ingredient mix and stir until just combined.
- Scoop the batter into the muffin tins, filling just shy of the top. Allow the muffins to rest about 10 minutes before baking for 10-12 minutes, or until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before popping them out onto a wire rack to cool completely.
Definitely give these a try – baby or grown-up size! This recipe made about 30 mini muffins and would likely get you about 12-14 standard size muffins. They freeze beautifully, too. Once they’re completely cooled, just pop them on a small baking sheet (with space between the muffins) and stick them in the freezer for about an hour until frozen through, then toss them in a freezer bag until you need them! Defrost overnight in the fridge or on the counter for about 20-30 minutes before microwaving for 30 seconds or so.