Hidden Veggie Toddler Oatmeal Muffins

This post is sponsored by Influence Central.

One of the most unexpected things I've enjoyed about parenting thus far has been introducing my son to new foods. It is just so much fun watching his reaction to different tastes and textures! I especially love letting him try things that I grew up loving. 

For years my go to breakfast has been oatmeal. It's so hearty and filling (and quick!) I could have breakfast ready in under 5 minutes and feel satisfied until lunch. The only downside for feeding it to my son is that he hates when anyone tries to feed him with a spoon. He has to do it. Which usually means he only gets to eat things that require a spoon before bath time.

This weekend I felt like baking it it hit me that I could make oatmeal muffins that he could pick up and feed to himself. I found a super simple oatmeal muffin recipe and added 1/2 cup of grated zucchini and 1/2 cup of grated carrots to it. Most of the sweetness in the muffins comes from applesauce (with a tiny bit of brown sugar) and Travis and baby both enjoyed them. Oats are a delicious super grain that have been a part of our morning routine for over 100 years, and Quaker oats are the result of nearly 140 years of expertise at work. I've always loved how versatile they are. Sweet or savory a warm bowl of oatmeal is so comforting to me!

I love finding ways to sneak vegetables into his meals as much as possible.  Well, sneak sounds so deceitful. If he understood me I'd tell him straight up  he's got zucchini in his muffins. 

 

Hidden Veggie Toddler Oatmeal Muffins

Ingredients:

  • 1 1/2 c. Quaker Oats
  • 1 1/4 c. flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1 cup unsweetened apple sauce
  • 1/2 cup milk 
  • 1/2 cup packed brown sugar
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini
  • 3 T. olive oil
  • 1 egg white

Directions: Preheat oven to 400 degrees Fahrenheit. Line 12 muffin cups with muffin liners and spray lightly with cooking spray. Mix the first 5 ingredients together. In a separate bowl mix the rest of the ingredients. Add the wet mix to the dry all at once and stirring until just mixed. Fill the muffin cups to almost full. Bake for 20 minutes. Let cool for about 5 minutes before removing the muffins from the tin. Best enjoyed warm!

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