By Danielle Nesper
Being a mom and trying to feed my child delicious AND nutritious foods is a seriously high priority but sometimes it’s a lot easier to talk about than to actually do. I love creating those recipes where you can sneak in veggies and other good things and the kids never know about it! They just think it’s a yummy treat and you know that they’re getting servings of veggies that you never thought they would consume! What a massive WIN! These healthy muffins started out exactly that way. A sneaky way to get good ingredients into a muffin and all you need to do is act like it’s a yummy treat!! The first time I made these muffins I started out with the mentality that my daughter, Cadence, will have these muffins mainly for breakfasts and snacks. There will be plenty that will just be in a Tupperware ready to be munched on by my child at some point throughout the day! Until I tried them for myself and oh man these muffins… They are delicious!!!!! The pumpkin purée is the key to these muffins so it’s very comforting during the fall season and they are dangerous to have on hand in the house! Every time I make the recipe I double the batch and freeze half of the batter for conveniences sake! I bake them into regular muffin tins and sometimes I use my mini muffin tin to make small pop-in-your-mouth sized muffins! We all loves these muffins in our home and I know you will too!
Fall Comfort Muffins
1 cup brown sugar
1/3 cup (heaping) plain or vanilla yogurt
1/3 cup unsweetened applesauce
¼ cup butter; softened
1 cup pumpkin purée
1 cup finely shredded carrots
½ cup finely shredded zucchini
3 ripe bananas; the more ripe the better!
1 cup old fashioned oats
1 cup whole wheat flour
1 cup all purpose flour
1 tsp. salt
2 tsp. baking soda
2 ½ tsp. cinnamon
1/8 tsp. nutmeg
- Preheat oven to 375 degrees.
- Cream together sugar, yogurt, applesauce, butter and eggs.
- Add pumpkin, carrots, zucchini and bananas. Mix well.
- Add old fashioned oats, whole wheat flour, all purpose flour, salt, baking soda, cinnamon and nutmeg. Mix well until completely combined.
- Grease muffin tin and fill each tin ½ – ¾ full.
- Bake at 375 degrees for 15 mins. Add a couple more minutes if necessary or until toothpick comes out clean. If you’re using a mini muffin tin bake for 10-12 minutes or until toothpick comes out clean.
- Slap some butter on them or just eat them as is. Either way they’re delicious and they’re even better when they’re warm! Nuke them in the micro for a few seconds and they’re ready to go!