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After a recommendation from our pediatrician and a lot of research, we decided to do baby led weaning with our son once he met the requirements (a little after 6 months). From that point on until about 15 months, he ate literally everything you put in front of him with fervor. Unfortunately, he has become more picky over time. Some days he will eat every vegetable you put in front of him; others he will not touch anything that is green. While trying to find more ways to get vegetables into his belly, I stumbled across this recipe which has become a staple in our household. It’s also an easy snack for us to send with him to daycare.
RECIPE
(Adapted from Food.com ‘Carrot Pineapple Muffins’ recipe)
Toddler-Approved Pineapple Carrot Muffins
Equipment
- Oven
- Muffin pan
- Mixing bowl
Ingredients
- 1/3 cup sugar
- 1/3 cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup grated carrot
- 1 cup drained crushed pineapple
Instructions
- Stir together sugar, maple syrup, applesauce, and oil.
- Add in the eggs, and then the vanilla. Stir until well combined.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Add into wet ingredient mixture and stir until just combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin (or silicone muffin liners*), filling to top. Yields 12 muffins.
- Bake in a preheated 375F oven for 20 minutes or until a wooden toothpick inserted at the center of the muffin comes out clean.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
*Note: I recently discovered silicone muffin liners and they have made clean-up so much easier. The ones shown here are: OXO Good Grips Reusable Silicone Baking Cups, 12 Pack
Gonna try these!!