What do you do when you have picky eaters?
I have been finding that kids are not the only picky eaters; adults are picky too! So hiding vegetables in baked goods is the best solution for me! I really love to play with recipes and see what will make things more interesting. I was really surprised how well the zucchini and cranberries went together! I was even more surprised when my picky eaters enjoyed it and gobbled up the whole pan. I hope that this recipe makes it on to your breakfast table; ENJOY!
½ cup coconut oil (liquefied)
¾ cup of honey
1 cup of applesauce (room temperature works best)
½ cup crushed pecans
½ cup of chopped juice sweetened cranberries
¾ cup of pureed zucchini
1½ cups whole wheat flour
1 Tbsp cinnamon
1 tsp. baking soda
Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, applesauce, pecans, cranberries, and zucchini puree until smooth. Then add the flour, cinnamon, and baking soda; mix until everything is mixed together. Line cupcake pans with cupcake liners and spray with your favorite cooking spray; we LOVE using FSC certified baking cups because then you don’t have to spray them. Fill the baking cups with batter a little over half way full; makes about 20 muffins. Place in the oven and cook for 18-20 minutes or until the tooth pick comes out clean, then pull out of the oven and let cool. *Some ovens work differently so make sure to keep an eye on them while they are cooking.
- Add ½ cup of shredded carrots in place of the cranberries
- Use ¾ chopped pumpkin seeds in place of the pecans
- Try making bread with this recipe