Hi there, blog! It's been a long time. My last post was after little dude turned 8 months (5 months ago), and since my last baking related post its been even longer still.
But y'all - I baked! I baked something new and it came out great and I'm excited to share it with you.
I've been looking for easy on-the-go snacks for my (now) toddler because I get a little mad at myself every time I pick up a box of whatever shelf-stable baby-food-section snack looks less awful than the others. I needed to start making his snacks myself!
We had a banana that was about to turn, and I was pretty sure we had some zucchini, but if not, I was prepared with a couple of yellow squash I picked up at Trader Joe's the day before. I turned to the internet for some inspiration, and while my little man slept (FOR TWO HOURS!?), I baked.
I will add though, that the texture of these is PERFECT. I still have to break them into smaller pieces for my seven-toothed 13 month old (who liked to cram as much into his mouth as he possibly can and figure out chewing later), but they've got a really nice chewiness that keeps them held together really well and the crumbs from falling everywhere.
Zucchini Banana Toddler Muffins (makes 24 mini muffins or 12 standard muffins)
2 cups whole-wheat flour
2 tsps baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup olive oil
1/4 cup milk (I used whole, but you can sub in any kind of milk you like)
1/4 cup pure honey or pure maple syrup
1 banana, mashed
1/2 cup finely grated zucchini
Preheat oven to 375, grease muffin tin and set aside.
In a large bowl, combine dry ingredients.
In a medium bowl, combine wet ingredients.
Slowly stir wet ingredients into dry ingredients. Once thoroughly combined, scoop into muffin pans, careful not to overflow. These muffins will rise quite a bit.
Bake for 20-25 minutes, until the tops start to brown a little.
Feed to yourself and/or your little one.