If you’ve got a picky eater, or are just trying to find ways to be sneaky and boost the nutrition your little ones are getting, I have news for you. You don’t have to drink your green smoothies! You can eat them too!
Xander is a muffin fanatic! No kidding, this kid can eat a dozen muffins in one sitting if we let him; he’s like his momma and would absolutely fail if he had to do any lo-carb diet! But, I’ve been trying to eat a little healthier and while banana bread muffins are delicious, I couldn’t help but cringe when I looked at how much sugar we were adding to the batter! I did a little searching and was able to come up with a few modifications to our normal recipe, and while it doesn’t taste exactly the same, both boys are gobbling down muffins as I type!
The very first thing you’re going to do is preheat your oven to 350 degrees!
Next, have your adorable toddler empty all the dry ingredients into the mixer. You can pre-measure and let them dump a bowl, but we’re working on counting and letting Xander measure things out himself lately. (It’s going pretty well!)
Next you (or if you’re really brave your toddler) can go ahead and pour the contents of the blender into the mixing bowl. Mix everything just until it’s the same consistency. You can teach your child the word homogenized if you want—it’s pretty darn cute hearing a two year old say it, just FYI.
Once everything is mixed, use an ice cream scoop to pour equal amounts into muffin tins. You want them to be about 2/3s full, we ended up with 17 muffins, but you could end up with more or less. We baked them for 19 minutes, but I started toothpick testing at 17 because our oven is a bit temperamental and I never know if it’s having a good day or not.
My boys, even picky eater Liam, devour these muffins. The best part is that I feel comfortable letting them have seconds, or even thirds since I know what is in them. Paul thinks they are pretty good also, even if they are a bit healthier than the sugar-laden banana bread he loves so much!
- ¼ cup coconut oil
- ¾ cup vanilla almond milk (dairy milk also works, you’ll just need to add a tsp of vanilla)
- 2 cups kale
- 2 cups spinach
- 2 ripe bananas
- ¼ cup honey (this is “to taste,” we only added 2 TBS this time and still loved them!)
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- Preheat oven to 350 degrees and line muffin pans with paper liners. (We needed 17, but we always fill the pans with liners and then take away what we don’t use.)
- Blend coconut oil, milk, kale, spinach, honey, and bananas in blender until completely pureed.
- Add remaining ingredients to mixing bowl. Mix well.
- Add the blended ingredients to mixing bowl and stir until completely combined.
- Fill muffin cups about 2/3 full and bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy!