Picky Eater Power Muffins

By: Amecia Matlock

These muffins pack a ton of nutrients for picky toddlers and adults alike. They’re low in sugar, carbs, and fat and taste like dessert. My toddler and I cannot wait for you to try the new fan-favorite in our household. I’ve included a list of nutrition facts at the end for my fellow calorie-conscious mamas. The hardest part of this recipe will be trying not to eat them all in one sitting!

Ingredients

  • 2 overripe bananas
  • ⅓ cup Truvia™ Monk Fruit Sweetener
  • ¼ cup maple syrup
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 tbsp. oat milk
  • ½ tbsp. lemon juice
  • 2 cups oat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. nutmeg
  • 1 cup finely chopped carrots
  • 1 cup finely chopped zucchini
  • handful dark chocolate chips

Directions

  • Preheat oven to 425°F
  • Begin by prepping your vegetables with a grater or food processor. You can simplify this step by buying pre-grated carrots and zucchini and using a processor to grate them further. They need to be finely grated, but not so much so that they are pureed.
  • Strain all of the excess liquid from the zucchini with a cheesecloth.
Tip: It’s important not to skip this step. If the zucchini is too soggy, it will throw off the texture and rise of the muffins.
  • In a separate bowl combine room-temperature eggs, Truvia Monk™ Fruit Sweetener, and maple syrup. Whisk until all the ingredients are fully combined and airy.
  • Mash the overripe bananas. The riper the better. There is no sugar in this recipe so it’s important to harness all the natural sweetness of the bananas.
Tip: Any sugar replacement sweetener will work in this recipe, but I prefer this specifically because there’s no weird aftertaste
  • Add the mashed banana, vanilla extract, oat milk, and lemon juice to the wet mixture and stir until all ingredients are well combined.
  • In a separate bowl combine your dry ingredients: oat flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Whisk until combined and there are no clumps.
Tip: If you don’t have any oat flour on hand, you can make your own by blending any thick-cut oat on a high pulse.
  • Gently fold in the wet ingredients until somewhat incorporated. There should still be some dry spots.
  • Add your carrots and zucchini and then fold these in until they’re fully incorporated and there are no dry spots in the batter.
Tip: Once you combine the wet and dry ingredients, it is important not to overmix. Rather than a mixer, use a wooden spoon or spatula to fold in ingredients until just combined.
  • Scoop the muffin mix into a lined or greased muffin or cupcake tin. This recipe makes approx. 12-15 muffins depending on the size.
  • Optionally you can top each muffin with a few dark chocolate chips and a sprinkle more of Truvia Monk™ Fruit Sweetener.
Tip: This step adds a pop of sweetness and texture. It also makes it more visually enticing for little ones.
  • Bake in the 425°F oven for 7 minutes.
  • Without opening the oven door, lower the temperature to 350°F and bake an additional 7-9 minutes. Muffins are ready when a toothpick comes out clean from the center of the muffin.
  • Let cool 5-10 minutes.

Best served warm. The muffins won’t be set until completely cool, but you can reheat them easily in the microwave for 5-15 seconds.

Let me know if you give this a try and how you make the recipe your own 🙂

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