Oh, toddlers, full of opinions and few communicative skills beside scowls and smiles.
In a search to come up with creative snacks for my 14-month-old, I decided a great way to disguise some veg was in banana muffins. Everly would probably eat banana all day every day if I let her. They’re freezer friendly, cheap as chips and lends themselves really well to baking. Bananas for the win!
So why am I calling these Kitchen Sink Banana Muffins? Because you have so much leeway when it comes to baking up these bad boys. Keep reading to find out how I hid some veggies in these easy to make muffins that my toddler gobbles up like I’m never going to feed her again (I am, I promise).
Easy Banana Carrot Mini Muffin Recipe
There are so many ways you can switch up this recipe, hence the Kitchen Sink name! Don’t want carrots? Try shredded zucchini. Past the point of keeping baby pouches around? Some mashed yam, pumpkin puree or another banana works just fine. I love the Baby Gourmet pouches because they have unique veg/fruit combos. Wanna add some flax, or blueberries or top with some shredded coconut? The possibilities are endless. My 14-month-old gobbles one of these down as her mid-morning snack and I can sneak all sorts of veggies in there.
My Must-Have Products For Baking
Banana Toddler Muffins
These little muffins are the perfect snack for your little one! They store in the freezer beautifully, and you can sneak veggies into them!
- 1/3 cup Butter
- 3 tbsp coconut oil
- 1/3 cup Brown Sugar (packed)
- 1 Banana (ripe, mashed)
- 1 pouch Fruit/veggie baby food (I love the Baby Gourmet ones!)
- 1/2 cup Grated Carrot
- 1/2 cup Unsweetened applesauce (whatever flavour you like)
- 2 Eggs (large)
- 1 cup All Purpose Flour
- 1/2 cup Oats
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
Preheat oven to 375F
Cream together butter, coconut oil and sugar until smooth.
Mix in mashed banana(s), baby food, carrots, eggs until well combined.
Sift together flour, salt, cinnamon and baking soda. Stir in oats.
Mix dry and wet ingredients until combined.
Spray muffin tins with cooking spray generously (Don’t forget the sides!)
Fill full-size muffin tins halfway with mixture
Bake for approx 15 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool in pan for 5-10 minutes before transferring to a wire rack to finish cooling.
This is the perfect recipe for those frozen bananas in the back of your freezer! Pop them in a glass of hot water for a couple of minutes and they will slide right out of their peels.
Don’t have a pouch of puree handy? Use two bananas, pumpkin puree or some mashed sweet potato! (Though the pouches are a fantastic way to sneak in extra veggies!).
Don’t want to use shredded carrots? Try zucchini! Don’t forget to give shredded zucchini a good squeeze in some paper towel or cheesecloth to drain extra moisture.
These muffins are super moist, so don’t expect to keep them out on the counter for more than a couple of days. They freeze beautifully though, and 30 seconds in the microwave does the trick! Because they are quite moist, I recommend making them as mini muffins or like I have by only filling a regular muffin tin up half way.
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Let me know if you try this recipe in the comments below and what ways you would ‘hack’ it to get different flavour variations!
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