I am always on the look out for healthy(ish) recipes to serve my kids, especially ones that sneak in vegetables without them knowing. These muffins are perfect. I did make some changes to use up ingredients I already have in the house rather than running out and buying ingredients specifically for this recipe. I enjoy these muffins quite a bit and don’t feel too bad eating them (in moderation of course). I found the recipe here.
Printable recipe here.
- 1/2 cup butter, softened
- 1/2 cup brown sugar (or to taste)
- 2 large bananas, mashed
- 1/2 cup shredded zucchini
- 2 carrots, grated
- 2 eggs, beaten
- 1 cup all purpose flour
- 1/2 cup oat bran (I didn’t have any so I used wheat germ, you could also use oats)
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
1. Preheat the oven to 375F. Grease 24 mini muffin cups (or line with liners).
2. In a large mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, zucchini, carrots, and eggs. Stir in the flour, wheat germ, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
4. Bake in preheated oven until a toothpick inserted into the center comes out clean, approximately 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.