Lex LOVES these muffins and they are filled with goodies like banana, zucchini, carrots, and chia and flax seeds. The original recipe is from Jenna Helwig but I made a few adjustments such as omitting the sugar and adding some extra veggies and seeds. These are “baby friendly” in the sense that they don’t have any refined sugar or salt, but of course keep in mind your baby’s dietary restrictions and eating/chewing abilities. Lex is currently 10 months and these are perfect for little hands and he can take nice chomps with his baby teeth. These are delicious and are perfect for the entire family. I usually add some honey when I eat them (but babies under 1 can’t have honey). Enjoy!

Makes 12 muffins

Ingredients

• 2 eggs
• 1/3 cup olive oil
• 2 ripe bananas (mashed)
• 1 tsp of vanilla extract
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 tsp cinnamon
• 1 tbsp of flax seeds
• 1 tbsp of chia seeds
• 1 zucchini (grated)
• 1 carrot (grated)
• 1 tsp baking soda

Instructions

1. Preheat oven to 350 F (~180 C). Grease muffin tin.
2. Whisk together the eggs, banana, oil, and vanilla.
3. Add the flours, cinnamon, seeds, and baking soda.
4. Fold in the zucchini and carrot.
5. Pour into muffin tin and bake for 45-55 minutes. Check for doneness using a toothpick.
6. Cool completely and enjoy!