I will admit that the majority of what I make in order to sneak in those veggies is done in a muffin tin, preferably my trusty silicon mini muffin sheet. I need more than one. You can find similar ones here. They’re convenient to grab, pack and easy for toddler hands to hold and bite into. I don’t have to spray them and things don’t stick. It’s great. Like I said, I need at least one more.
When I do my food prep for Evie, I tend to make more than one recipe. One will be in the minis and one will be in a standard muffin pan. Today, I made egg muffins and some oat muffins. These oat muffins are so versatile you can use almost anything just make sure that you include enough binder, a fruit for sweetness and a vegetable (that’s the point).
Here is the basic list of ingredients:
- oats (I use plain and often toss in a package of flavored like apple cinnamon for that added sweetness since I never add additional sugar)
- an egg
- carrots (raw or cooked)
- apple or pear (raw or cooked)
- splash of milk
That’s it, the simplest version. Mix together and bake at around 350 for 10-15 minutes. Most weeks I use these ingredients because I can always count on having them in our fridge and pantry but I often add other items like:
- melted butter or coconut oil (used instead of milk often)
- crushed nuts (I prefer pecans but have used almonds)
- apple sauce
- flour (can be used with the oats or instead of, any flour you have)
- spices like cinnamon and nutmeg (I never add sugar but if you’re making for adults honey or maple syrup would be tasty)
- nut butter
You can pretty much use any fruit or vegetable with this BUT I think there are some that just naturally work better than others. Today’s mix was butternut squash and banana. The great thing about starchy foods like these is that they help bind the other ingredients. You can forgo an egg if you have enough other binding ingredients if you are looking to stay vegan. Here are some other good options you can sub or add:
- butternut squash or any kind of winter squash (cooked)
- sweet potato (cooked)
- pumpkin (cooked or canned)
- any kind of berry, whole or pureed (but whole they will potentially change the texture)
- zucchini or yellow squash (cooked or raw)
These muffins are a great way to minimize food waste as well. Similar to how I use whatever cheese I need to use before it spoils in our egg muffins, I tend to throw in whatever fruit or vegetable I have on hand before they go bad. The idea for these muffins actually came from some carrots that Evie decided she didn’t want. You know how it is, you make a cup of carrots knowing that your kiddo loves them and then they refuse to eat them… I could eat them, yes, but my food tends to come second place. So I threw those carrots into a bowl with a bunch of stuff and behold, you have the first generation of these muffins!