The other day I decided to make a breakfast muffin for Layla. I wanted something healthy and that I would feel good about feeding to her, but her food tastes are pretty carb-heavy right now. She doesn’t really like eggs yet and nuts are a no-go until she is a little older.
I checked out my pinterest boards to see if I had any recipes that would fit the bill. And I found one that was close, Harvest Muffins (with Apple, Zucchini, and Carrot), but not quite what I had in my refrigerator. So I made a few changes and came up with my own Breakfast Muffins with Zucchini and Banana.
Layla loves bananas so I knew I needed to include that flavor and I love that it also has zucchini for an extra dose of veggies. I didnt’ add walnuts since tree nuts aren’t recommended for children under 1 year, but I know they would be awesome in this recipe.
Breakfast Muffins with Zucchini and Banana
1 cup whole wheat flour
1 cup all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup flax
1/2 cup brown sugar
1/2 cup plain Greek yogurt
1 cup shredded zucchini (if frozen, defrost and drain off excess liquid)
2 soft bananas (mashed; if frozen, defrost and drain off excess liquid)
1/2 cup chopped walnuts (optional)
Turn oven to 400. In large mixing bowl stir whole wheat flour, white flour, baking soda, baking powder, salt, cinnamon and flax (add nuts too, if desired). Create a small well in the center of the dry ingredients. In seperate bowl lightly whisk eggs, brown sugar, yogurt, banana and zucchini. Pour wet ingredients into the dry ingredient “well”. Gently fold went and dry ingredients together until blended using 12-15 strokes; batter will still be lumpy. Fill muffin cups 2/3 full in greased or lined muffin pan. Bake immediately for 20-25 minutes or until tops are golden. Makes 17 muffins.
Each muffin contains…Calories:124. Fat:1. Carbohydrates: 26. Sugars: 13. Fiber: 2. Protein 3. WWPointsPlus 3.
The verdict? Layla LOVED her breakfast muffins! They were also great for a quick afternoon snack that wasn’t too messy either! Win-Win! These mildly sweet muffins are great for kids or adults and pack a healthy punch of fruits, veggies and whole grains.
I also froze some of the muffins and they were wonderful frozen and defrosted. Just make sure they are fully cooled before freezing and you squeeze out as much air as possible.
Do you prefer muffins for breakfast or snacks? What is your favorite type of muffin?
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