I don't know about your toddlers' food preferences, but mine have become very picky over the last few months. I know this can drive any parent crazy, but think of what it can do a parent like myself with a nutrition background. They will eat all fruits and whole grain pasta and breads, but vegetables other than carrots...NO WAY!!!
I'm pretty outright about the fact that I won't reduce myself to sneaking vegetables into my kids' food to get them to eat it. Really, by doing that, I haven't succeeded in getting them to eat what I want them to, I've just tricked them into it which is not the same and is not my goal.
But I find that one way to get my boys to eat things they normally won't is to make it in the form of a cute little muffin. As you can see from the picture, it's very clear that these muffins have orange and green veggies in them. But they still ate them and loved them and I felt great about it because they were packed with fruits, veggies and whole grains and full of fibre.
I have to say that even I ate quite a few of these and enjoyed them immensely. They were one of the moistest healthy muffins I've ever had and I think this is because of all the moisture from the fruit and vegetables added to these. And you can also substitute other fruit or vegetable purees for the unsweetened applesauce.
1 cup whole wheat pastry flour (a.k.a. white whole wheat flour or soft whole wheat flour)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/3 cup brown sugar (not packed) or 2.5 tbsp. pure maple syrup
2 tbsp. coconut oil, melted
1/2-3/4 cup unsweetened applesauce
1/2 cup grated carrots
1/2 cup grated apple (peeled)
1/2 cup grated zucchini
1/2 cup raisins (soak in boiling water for 15 minutes before adding to batter)
Note: make sure to place grated zucchini and apple in towel and squeeze out excess moisture before adding to batter.
1. Preheat oven to 400 degrees and spray mini muffin tin with cooking spray.
2. In bowl mix together flour, baking powder, baking soda and cinnamon.
3. In another bowl mix together egg, brown sugar, coconut oil, applesauce, carrots, apple, zucchini and raisins.
4. Add dry ingredients to wet ingredients and mix just until combined. Divide among muffin compartments and bake for 12-14 minutes for mini muffins or 18-20 minutes for regular muffins. Let cool for 10 minutes before removing from muffin tin.
Serving size: 1 regular muffin or 2 mini muffins
Calories 96, total fat 2.9g (sat. fat 2.1g), total carbs 16.5g, fibre 2g, net carbs 14.5g, sugar 7g, protein 2g
Weight Watchers Points: 2
Weight Watchers Points Plus: 3