Banana Zucchini Mini Muffins are my baby boys new jam. The moment I found out I was pregnant, I knew I wanted to feed my baby homemade baby food. My mom cooked all my meals since I can remember (up until college at least), and she made sure to tell me all I ever ate as a baby was homemade creations. So it was pretty much a given that I would do the same.
As Liam grows older and his desire for finger foods increases, I have begun to look for different options than the typical toast and pasta. I want to give him something soft, sweet and nutritious at the same time. At first I thought carrot muffins, but he loves carrot puree as is. Then it came to me, Banana Zucchini Mini Muffins! For the most part he is great at trying new foods, but I’m having trouble with the greens. Typical child/parent dilemma..
So to ensure he would munch on them, I made sure to add tons of mashed banana and cinnamon to mask the zucchininess. Yes, I am aware that is not a word, but you get what I mean. ♥
Banana Zucchini Mini Muffins. Batter Up.
I am not the most amazing baker, but I know the basics and I can adapt a recipe to meet my needs. Like to see the inspiration behind this recipe, head over to Food Babe for her Mini Zucchini Banana Muffins (No Added Sugar!)
For this recipe, combine all the wets in one bowl and all the dries in a separate bowl. Slowly combine the dries into the wet mixture until just combined. Fold in the grated zucchini and fill lined mini muffin molds 3/4 of the way. Bake at 350F until set, about 16-18 minutes (takes slightly longer than expected because I tired to use just enough flour to give the muffins their shape but not so much for them to just be a ball of gluten). Voila! Banana Zucchini Mini Muffins, a mouth watery goodness!
Normally I bake one batch per week (7 days). I store them right away in the refrigerator and pop them in the microwave for a few seconds before I feed them to my hungry baby boy.
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Banana Zucchini Mini Muffins (Baby Food)
- 1 cup Oat Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 2 tsp Cinnamon, ground
- 2 Banana, mashed
- 1 Egg
- 1/2 cup Apple Sauce, unsweetened *
- 1/4 cup Butter, unsalted
- 1 tsp Vanilla Extract
- 1 cup Zucchini, grated or thinly shredded
- Preheat the oven to 350F. Line a mini muffin sheet pan with mini liners. Set aside.
- Combine the oat flour, baking powder, baking soda, sea salt and cinnamon in a bowl. Set aside.
- Mash the bananas in a separate bowl until smooth.
- Whisk in the egg, apple sauce, butter and vanilla extract until wekk combined.
- Slowly add in the flour mixture into the wet mixture until just combined.
- Fold in the zucchini and mix just enough to evenly distribute between the batter.
- Fill the muffin molds 3/4 of the way.
- Bake until the mini muffins are set, about 16-18 minutes. Be sure to bake each batch separately.
- Remove from oven and rest for 5 minutes before transferring to a cooling rack and cool until room temperature.
- Store in an airtight container for up to 7 days (I like to store in the refrigerator to maintain a moist texture) or freeze up to 3 months.
- Create a batch per week, refrigerate and use for up to 7 days - pop into the microwave for a few seconds before each feed
- You can also freeze up to 3 months
- You can sub grated carrot for the banana and create "Carrot and Zucchini Mini Muffins" instead for a different veggie mini muffin version
- *I make my applesauce at home - just peel, core and medium dice the apples, add water to cover and cook on low heat until the apples are soft enough to mash
- An easier substitution is store bought unsweetened apple sauce
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