From talking to many other mamas, it seems that most babies and toddlers go through their own picky eating phases.
My own little guy certainly does!
Some days he’ll eat veggies very willingly and other days, you’d think we were trying to poison him. So I have to result to being sneaky!
Sneaking veggies into your child’s food is a great way to get a little extra nutrition into them without them realizing it. Check out some other recent recipes we’ve posted! Carrot and Zucchini Pancakes; Broccoli and Cheese Patties; Healthy Smoothies for Mama and Baby
One of our little guy’s favorite veggie snacks are Spinach Muffins – I make them often (whenever I have fresh spinach to use up) and store them in the freezer. They’re quite healthy, too —on top of the added veggies! They’re made with applesauce and very little sugar and oil.
I originally found this recipe here. They’ve been a hit at playgroups as well. I have them myself every so often, so they’re not just for the little ones.
- 1/2 cup unsweetened applesauce (this is about one of those single serving cups)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh spinach, packed (I usually eye ball this)
- 1/3 cup sugar
- 2 tablespoons vegetable or canola oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
1. Preheat oven to 350° F.
2. Put the first six ingredients (applesauce, egg, vanilla, spinach, sugar and oil) in a blender or food processor and blend. Pour the mixture into a large mixing bowl.
3. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
4. Add the wet spinach mixture to the dry ingredients.
5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture will be very dense! On occasion, if it seems too dense, I’ll add a splash of milk to loosen it up, but the mixture should resemble a thick cookie dough. It won’t pour easily.
6. Scoop the batter into greased muffins tins. I like to make regular-sized muffins but you can also use this batter to make mini-muffins. This recipe will make 8-9 large muffins or 24 mini-muffins.
7. Bake at 350 degrees for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins. I like to set my timer a few minutes shy and check them so they’re not overdone.
8. Let them cool on a rack and enjoy! As I mentioned above, I like to keep ours in the freezer and take one out when needed.
What are some ways you sneak veggies into your little one’s food?
Spinach Muffins Recipe