zucchini carrot apple muffins

It is amazing to me how much Vivi’s approval means when it comes to my cooking.

Let’s be clear: I don’t let Vivi dictate what we eat in any way. I don’t think toddlers have developed enough palates to know what is “good,” and I think we all know that, if they had their way from the first stages of solid foods, they would just eat bananas and buttered pasta for the rest of their days.

In short: I’m the boss of dinner, and Vivi either eats what I make or doesn’t eat.

Which, of course, means sometimes she doesn’t each much, especially when we’re introducing new foods. The French have a philosophy that if your kid is a picky eater, it reflects more on their character — and your parenting — than any other behavior. I don’t know if I would go that far, but I definitely feel a sense of failure when Vivi refuses a meal or throws some food on the ground (which, in our house, is grounds for ending the meal completely).

It’s my fault her palate isn’t developed enough.
I should have served in more distinct courses.
I shouldn’t have let her have that bite of (insert random snack) an hour ago, it totally squashed her appetite.
I should have cooked it differently.
I’m totally screwing this whole thing up.

Basically, I’m insane.

But just when I’m convinced I’ve blown it and she’s only going to eat meatballs for the rest of her childhood, we have a meal that goes perfectly. She eats every bite of shrimp and rice and broccoli without any fuss and asks for more broccoli (this seriously happened!), and suddenly we’re all going to be just fine.

Im always on the lookout for veggie-packed recipes to make sure Viv gets as many servings as possible. I posted on Instagram about some veggie muffins I make for Vivi, and a few people asked for the recipe, so I’m sharing it here. Enjoy!

Zucchini + Carrot+ Apple Muffins

2 zucchini, shredded with excess moisture removed
3 carrots, shredded with excess moisture removed
1 apple, pitted and shredded with excess moisture remove
(For all of the above, I run them through my juicer and use the dry pulp. Just be sure to remove all apple seeds before juicing.)
1/2 cup apple sauce (no sugar added)
2 eggs
1 tsp vanilla
1 1/2 cups almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger

Preheat oven to 350 degrees F.

Combine the wet ingredients in a medium bowl, then add dry ingredients and mix until well combined.

Scoop into ungreased muffin tin (I use papers). Bake for 20-25 minutes, or until tops are golden and inserted knife removes cleanly.

The muffins are very soft from all the veggies, so I suggest freezing what you don’t eat right away and thawing when you want to eat them so they don’t spoil. They are much more savory than sweet, so add a dollop of honey butter if you need a bit more sweetness.

Adapted from The Lean Green Bean.

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