Toddler Friendly Banana Zucchini Muffins

Chocolate chip banana zucchini muffins
Before I had a child I used to bake all the time. My baking was all about creating cookies and cupcakes, adding in ingredients I had in the pantry to spice them up. I was afraid after I had my son I would have no time to bake. Turns out I do have time but my baking is now directed towards him and done in a healthier way. If I don’t want him to eat it than I shouldn’t eat it (goodbye maraschino cherry cupcakes!).

The older Myles gets the pickier of an eater he becomes. He has no problem eating fruit but veggies are a hit or miss, usually a miss. Zucchini is so easy to bake with so I started researching some muffin ideas, I combined a few different recipes and came up with my own! I had quite a few people suggest I look at this cookbook called Deceptively Delicious for some great healthy recipes for kids. I have it ordered and it should be arriving any day!

Toddler banana zucchini muffins

Banana Zucchini Muffins

What You Need
1 1/4 cups flour
1/4 cup ground flaxseed meal
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 ripe bananas, mashed
1 teaspoon melted coconut oil
1/4 cup light brown sugar
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (about 1 medium zucchini)
2 tablespoons unsweetened applesauce
1/3 cup nonfat plain greek yogurt
1/2 cup mini chocolate chips
ingredients for banana zucchini muffins
What You Do
Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray. The first time I made these I didnt spray the liners and I lost most of my muffin in it, make sure to spray or sprinkle some flour!

Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
In bowl of an electric mixer, add mashed banana, oil, brown sugar, vanilla and egg; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Gently fold in 1/2 cup of chocolate chips.
Toddler banana zucchini muffins
Evenly divide batter into muffin cups. Bake for 20 minutes or until toothpick inserted into the middle comes out clean. 

little bit about how I got these muffins baked. 

I didn’t have plain greek yogurt but I did have a Siggi’s bluebery yogurt so I used that. It may have added a tiny bit more sugar but it worked. I also had no applesauce but luckily I had a unsweeted apple squeeze packet from Myles so that worked. The original recipe called for honey instead of brown sugar but I couldn’t get the lid off my honey jar so I used brown sugar, it worked. I wanted to add salt becuase I love salt but no one needs extra salt in their diet. You also can use anytype of flour you want. I used part white flour and part coconut flour, you could also use whole wheat flour. When it comes to the chocolate chips I add them to the batter after I fill 6 muffins, those ones are for Myles or my husband. I love chocolate so much and treat these like a dessert so I add mini chocolate chips to mine!
Toddler banana zucchini muffins
I hope you enjoy these as much we do in this house!
Live votre reve!