Banana Avocado Apple Muffins

I am on a desperate hunt for healthy foods that my 1 year old will eat. When he was first experimenting with solids he would try some things and eat a few things consistently, but as he’s getting a little older he keeps reducing the amount of things that he will eat. He’s pretty hardcore about it all too, there isn’t a vegetable he will eat, not peas, not sweet potatoes… nothing. He gets by on bread, cheese, cheeseburger pie and certain fruits… oh and popcorn (with nothing on it). He does love cake and sweets in general (takes after his mother).

This all is just taking me by such surprise because his big brother is and, for the most part, always has been a very eager and healthy eater. I never had to try this hard with him. But little Zeke is giving me a run for my money. So if it’s desserts he wants, it’s “desserts” (mommy-style) that he’ll get. I gave these Banana Avocado Apple Muffins from My Fussy Eater a try. I feel silly admitting to you that he rejected them, because this is supposed to be a post of successful foods! Haha, oh well, just because it didn’t work for us doesn’t mean it won’t work for you, try them out! I’m going to keep offering them to him, because the rest of the family thinks they’re a great little treat! And they say to keep offering everything to your picky eater.

If there’s a recipe that you love making for your own picky eater please share with us in the comments below! Also, let us know how this one works out for you!


BANANA, AVOCADO, APPLE MUFFINS

Ingredients:

  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 medium banana
  • 1 avocado
  • 1 cup unsweetened applesauce
  • 1 egg
  • 1/4 cup milk

Instructions:

  1. Preheat the oven to 350°F and either grease your muffin tray or use paper muffin liners.
  2. Add the flour, oats, baking powder and baking soda to a large bowl and mix with a spoon.
  3. In another bowl mash the banana and avocado together and then mix in the apple sauce. Add the egg and milk and mix well.
  4. Add the wet ingredients to the dry ingredients and mix just enough to combine all ingredients.
  5. Divide the mixture between the paper liners and bake in the oven for 20-22 minutes for full size muffins; I made mine mini and they take 10-14 minutes to bake.

» These can be stored in the fridge for up to 5 days or you can freeze a bunch of them for later! Just let them sit at room temperature for a few hours to thaw.

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2 Comments Add yours

  1. Susan says:

    These look and sound delicious!! Thanks for sharing. I just wish I had a soft banana right now! Sorry Zeke is such a picky eater – it can sure be frustrating as a parent to want the best nutrition for our kids and they refuse! I think Cora will be following Zeke’s lead on this. :\

    Like

    1. Susan says:

      Well, the muffins were a hit!! I made them this morning and they turned out good! I added just a touch of cinnamon and substituted quick oats because it’s what I had on hand. Thanks for the healthy AND easy recipe.

      Like

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