Tuesday, September 10, 2013

Kid Tested, Mom Approved: Sneaky Muffins

I am so excited to be linking up with some lovely ladies in a fabulous new series, "Kid Tested, Mom Approved."

One of my favorite bloggers, Colleen, is hosting today, and I am loving the topic, "Family Friendly Food." If you're anything like me, it is so easy to get in a rut when it comes to food for our little ones.  Not going to lie, we've been eating a lot of frozen pizza around here lately. When I realized I couldn't remember the last time G had a vegetable, I figured I better fix it quick.

My little man loves him some carbs {he is just like his mama!}. Biscuits, donuts, muffins...he loves them all. So I took to Pinterest in hopes of finding a muffin recipe that snuck in some veggies. I found plenty of recipes, but they all involved way too many ingredients {and some I've never even heard of}. Not wanting to spend a fortune for a dash of this and smidge of that, and not having time to hand grate zucchinis, squash and carrots, I was beyond thrilled when I found this recipe. This mom is speaking my language when it comes to ease and love that she just uses baby food.

Sneaky Muffins


• ½ cup butter, softened
• ½ cup brown sugar, packed
• 6 oz jar baby food bananas {Earth's Best Stage 2}
• 6 oz jar baby food squash {Earth's Best Stage 2}
• 4 oz jar baby food carrots {Earth's Best Stage 2}
• 2 eggs
• 1 cup flour
• ½ cup baby cereal {Earths’s Best Whole Grain}
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt


Preheat oven to 375 degrees.
Grease 24 mini muffin cups or 12 standard muffin cups.
In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots and eggs. Stir in the flour, baby cereal, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Store at room temperature for up to two days or freeze.

They came out looking beautifully and smelling even better. Yet I knew the true test would be the little man. 

Not only did he inhale the first one, he proceeded to eat two more! I think we have found a winner.

So, what are your tried and true, family friendly recipes?


  1. Those look so yummy!!! Thanks for linking up!

  2. We are SO trying these! I love that they just use jarred food…the easier the better, if you ask me! ;)

  3. Awesome! Great idea to use baby food instead of the purees! I'm so going to start adding those to all our foods!

  4. I love that you called them "sneaky muffins" haha! I'll have to remember this!!

    I found you on the KTMA link-up! Come check me out too!! Alycia @ Crazily normal. mitchalycia.blogspot.ca