Over the years, I have made quite a few muffin recipes sneaking in veggies here and there. There were carrot cake and zucchini bread and banana muffin recipes. I decided to combine and make a recipe with all three! Here goes with what I call Hidden Goodness Muffins.
1/2 Cup Carrot Puree (2 medium carrots)
1/2 Cup Zucchini Puree (1 medium zucchini)
1 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
1 Tsp Baking Soda
1 Tsp Salt
1/2 Cup (1 Stick) Unsalted Butter, Room Tempature
1/3 Cup Granulated Sugar
1/3 Cup Light Brown Sugar
2 Large Eggs
2 Ripe Bananas
1 Tsp Vanilla
Preheat oven to 375 degrees. Line muffin pan with paper liners. Steam carrots for 8-10 minutes or until soft. Reserve water from steamed carrots. Puree carrots in a food processor adding 2-3 Tbsp of reserved carrot liquid. Cut ends off of the zucchini, chop into large chunks and puree adding 1 tbsp of water to the puree to make smoother. In a medium size bowl, combine flours, baking soda and salt. In another bowl, combine butter and sugars. Add eggs to butter mixture one at a time mixing well after each addition. In a third bowl, mash bananas and then add both purees and vanilla. Alternately add flour and banana puree mixture to the butter mixture beginning and ending with the flour mixture. Divide batter among muffin pan and bake for 20 minutes. Allow to cool for 5 minutes in muffin pan. Yield 16 muffins.
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I freeze them immediately and then pull out and microwave for about 25 seconds. Camille doesn't like sandwiches but loves these muffins so I thought they would be a good option for her lunch box.