Picky eaters and meal-time battles
For some parents, fighting with their kids over food is a ceaseless battle. Getting their kids to eat balanced meals, try new foods, or consume anything from the dreaded veggie department is fight no one will win.
As a parent of a child with Sensory Processing Disorder who has a superhuman sense of smell and taste, and for whom most textures are unpalatable, food is a major area of contention. My son has never eaten a vegetable of his own volition. If it weren’t for green smoothies, muffins, and breads to hide greens and veggies in, we would be $hit out of luck.
The following recipe has been a huge hit with my son, and other members of the family who aren’t opposed to eating carrots.
Gluten Free Carrot Banana Muffins Recipe
2 1/2 c. grated carrots (the smaller the grate, the better)**
1 3/4 c. gluten-free flour
2 large eggs
4 tlb. butter or butter substitute, melted
2 ripe bananas, mashed
1/2 c. milk, milk substitute, or yogurt
2 tlb. maple syrup or sugar
1/2 tsp. salt
1 tsp. cinnamon or pumpkin spice
2 tlb. vanilla protein powder
1 tsp. baking pows
- Preheat oven to 350F.
- Sift dry ingredients together and set aside.
- Mash bananas. I find it easiest to do this on a flat surface like a cutting board or plate.
- Grate carrots. I use the smaller blades. The smaller pieces are better for picky eaters.
- Beat eggs and add milk, melted butter, and mashed bananas.
- Slowly add flour mixture to egg-banana mixture and mix until well-blended.
- Grease mini muffin tins or regular muffin tins. Coconut oil works the best for me, especially with gluten-free baked goods.
- For mini-muffins, fill cups to the top. Regular muffins, fill them 3/4 of the way.
- Bake for 25 mins to 35 mins or until toothpick comes out clean.
- Set aside and cool.
- Makes approximately two dozen (and change) mini muffins, and around a dozen and change of regular muffins.
**Substitute grated carrots for zucchini to mix things up.
If you and your kids liked this recipe, you can check out some of my others below: