Hidden Veggie Banana Chocolate Chip Muffins
I have become that parent that hides vegetables in food I know my child will eat. Apparently I don't feel satisfied that he'll eat broccoli and zucchini, he must eat carrots and green beans! Yeah, a bit much, but it helps me feel better about his obsession with simple carbs. And - these muffins are actually delicious.
I took a basic banana bread muffin recipe and messed around with it a bit. It definitely wasn't very carefully done, but I've replicated it a few times each with similarly tasty results. I hope these work just as well for you!
Adapted from Sally's Baking Addiction
MAKES about 24 Muffins (leave a few at room temperature, a few in the fridge, and freeze the rest!)
3 large very ripe bananas (300-330g; about 1.5 cups if you mash them, but you don't have to - it's also okay if they are frozen)
5.5 ounces peeled & shredded carrots
5.5 ounces green beans, ends trimmed
170g (3/4 cup) liquid fat of your choice - melted butter, coconut oil, olive oil, etc.
270g (1+1/3 cups) light or dark brown sugar, or coconut sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
375g (3 cups and 1TB) all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Mini chocolate chips (optional)
Large mixing bowl & spatula
Grease for the muffin tins
Heat your oven to 425F.
Puree 5.5oz shredded carrots and 5.5oz trimmed green beans in the food processor until smooth.
Add 3 large ripe bananas and puree until smooth.
Add the next four ingredients - 170g butter/oil (3/4 cup), 270g brown sugar (1+1/3 cups), 2 large eggs, and 2tsp vanilla - and puree until fully combined. If you think you should, stop and scrape down the sides/up from the bottom and then keep mixing until homogenous. Don't worry if the mixture looks curdled - not a big deal.
Transfer the mixture to a large mixing bowl, then fold in all your dry ingredients until no streaks remain: 375g flour (3 cups and 1TB), 2tsp baking powder, 2tsp baking soda, 1tsp salt, 2tsp cinnamon, and 1/2tsp nutmeg.
If you want, fold in a bunch of mini chocolate chips.
Fill the muffin wells 3/4 full - you should have at least 22 muffins, but not more than 24.
Bake 5 minutes at 425F then lower the temperature to 350F, and bake for 15-18 minutes more until a tester inserted in the center of a muffin comes out clean.
Let cool in the muffin tins, then enjoy! Don't store too many in the fridge or at room temperature for too long (more than a couple days) lest they dry out, but these freeze wonderfully.