Thank you, Erica, for sharing these fantastic kid-friendly recipes that I know my little girls are going to love!
Hi y’all! I’m so excited to be here on Stuff Parents Need sharing my top 2 favorite “Kid-Friendly” recipes. My little one is extremely picky and it’s a chore to get him to eat fruits and vegetables, but if your kids are like mine, they love cake and cupcakes. So, today I’m going to share with you 2 recipes that are sure to please the pickiest eater. And you can make the choice to tell them what it’s in the recipe or not 😉
RECIPE #1: Blueberry Banana Muffins
Ingredients:
2 Ripe Bananas
1 cup of applesauce
1/2 cup apple juice
2 cups flour
1/2 cup frozen wild blueberries
1/4 cup melted butter
1 tbsp. cinnamon
1 tbsp. pumpkin spice
1 egg
1 tbsp. cinnamon
1 tsp. baking powder
1tsp. baking soda
1/4 cup brown sugar
Directions:
*Preheat oven to 370 degrees
1. Grease a muffin tray (I tried using muffin cup paper, but the muffins stuck so you’re better off using a greased tray here)
2. In a big bowl combine mashed bananas, melted butter, egg, apple sauce, apple juice, and brown sugar. Whisk ingredients.
3. In another bowl, sift flour, baking soda, baking powder, cinnamon, pumpkin spice together.
4. Add the dry ingredients to the wet ingredients.
5. Add in frozen blueberries.
6. Mix batter together well.
7. Spoon into greased muffin pans
8. Bake 20-30 minutes until golden brown.
Yield: 12-16 muffins
Suggestions for Substitutions:
*Use gluten free flour
*Use a binding agent such as soy yogurt or canned pumpkin to replace egg
These muffins are a HIT with my little one. They are moist and delicious and packed with all those good nutrients from the fruit. They are great for breakfast or desert. Spread a little cream cheese on them for extra yummy taste!
RECIPE #2: Chocolate Zucchini Bread
Ingredients:
3 eggs
1 1/2 cups sugar
3 cups grated zucchini
1 tsp. vanilla extract
1 cup salad oil (vegetable oil or corn oil)
3 1/2 cups pre-sifted flour
1/4 cup dry cocoa
14/ tsp. salt
3 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ginger
1 cup chopped nuts (optional)
1 cup raisins or 1 cup semi-sweet chocolate chips (optional)
Directions:
*Preheat oven to 325
1. Beat eggs, sugar, vanilla, and oil until thoroughly mixed.
2. Add zucchini to mixture.
3. Mix together flour, salt, cocoa, cinnamon, baking soda, baking powder and ginger, then add to the zucchini mixture.
4. Beat mixture together for 2 minutes.
5. Add chopped nuts, raisins, chocolate chips.
6. Pour into 2 greased loaf pans.
7. Bake at 325 for 1 hour and 15 minutes or until toothpick inserted in center comes out dry.
8. Cool about 10 minutes before removing from pan.
Yield: 2 loaves
Suggestions for substitutions:
*Use gluten free flour
*Use binding agent, such as applesauce to replace egg
*Use brown sugar to replace white sugar
This is another great recipe to get your kids to eat their vegetables. My little one would never touch a zucchini, but if you hid it in this bread, it’s “deceptively delicious”. We call it “Chocolate Bread” in our house. I make no mention of the zucchini.
I hope you all enjoy these recipes and remember to invite your kids to join in and help you!
Thanks for having me!
Erica Leggiero
Erica’s shop eLeMeNO-P Kids offers toys for the learning child.
her Website.
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thanks! 🙂 I have picky eaters lol
Thank you for this. I was already cooking and baking when I was 4 or 5. And, this sounds simple for kids of today’s times…