As a mom, I am always trying to find ways to get my son to eat vegetables and fruit. I thought I would try adding vegetables into breakfast bread and muffin recipes. Morning glory muffins feature fruits and vegetables so I decided to make my own version using a ripe banana and grated carrots. Miller loves helping me cook so I knew he was going to see the carrots go into the batter. I was wondering what he would say. Once I added the grated carrots, he said but I don’t like carrots. I told him that he would like them in this muffin.
Miller is such a big helper. Just like a boy, he likes tools. In this case, a cookie scooper. He scooped the batter into the muffin liners.
After we baked the muffins, I couldn’t wait to see what Miller would say about the muffins. He took one bite and said, “Mom I like carrots!” haha Yea! This was a mom win.
Morning Glory Muffins
Print RecipeIngredients
- 4 tablespoons melted unsalted butter
- 1 medium ripe banana
- 1/2 cup light brown sugar
- 1 (5-ounce) container plain Greek yogurt
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups all-purpose or gluten-free flour
- 1/2 teaspon fine sea salt
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup fresh grated carrots
- 1/4 cup chopped pecans
Instructions
Preheat an oven to 375 degrees F. Line a muffin tin with muffin liners.
In a medium bowl, add the melted butter and banana. Mash the banana. Add the sugar, yogurt, eggs, vanilla and cinnamon. Whisk until combined.
In another small bowl, combine the flour, salt, baking powder and baking soda.
Fold in the flour mixture until just combined.
Fold in the grated carrots and chopped pecans.
Scoop the batter into the prepared muffin tin.
Bake the muffins for 17 to 20 minutes or until cooked through. Allow to cool and enjoy.
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