Zucchini Muffins Even Your Toddler Will Eat

These muffins were inspired by the Zucchini Muffin recipe on this beautiful, beautiful food blog, Scaling Back. But of course, I have trouble following directions and can't do anything as I'm instructed, so I changed it up a bit. That, and I was getting a little sick of wiping poppy seeds of Baby T's butt. (Gross, I know.) Oh, and I've been making them with gluten-free baking mix. The recipe usually makes 24 muffins, and I put at least half in the freezer. I can grab one at a time and microwave it for 15 seconds to thaw.

This was a lesson in toddler patience.

Wait! Don't eat it yet. I have to get my camera!

Now can I eat it?

No. Can you pretend you're about to eat it?

Now?

Now you can eat it.

Can you smile?

Mom! Why are you taking so many pictures?

The recipe:

Zucchini Muffins

Ingredients

• 1/3 cup coconut oil
• 3/4 cup sugar
• 1/2 cup brown sugar lightly packed
• 1/2 cup plain yogurt
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup grated carrot
• 1 cup crushed pineapple
• 2 cups all purpose flour
• 1 cup whole wheat flour
• (or substitute 3 cups gluten-free baking mix for the flours)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• (The original recipe called for 1/3 cup poppy seeds, but I think the muffins are just as good without them).

Instructions:

1. Preheat oven to 350 degrees. 
2. Butter and flour or line a muffin tin with cupcake liners (remember, the recipe makes about 24 muffins. I hate washing muffin tins, so I use cupcake liners). 
3. Mix together the oil, yogurt, sugars, eggs, and vanilla. 
4. Place the grated zucchini in a clean dishtowel and squeeze out the excess moisture. 
5. Fluff up the zucchini and add to the batter.
6. Add the carrots and pineapple to the batter.
7. In a separate bowl, combine the flours (or gluten-free baking mix) with the baking soda, baking powder, salt, and cinnamon. 
8. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition.
9. Fill each muffin cup about 3/4 full with the batter. 
10. Bake for 20 minutes, just until the tops are set and golden brown. Be careful not to overbake; the muffins will continue to cook as they cool. 
11. Let cool in the tins for 10 minutes and then remove to a rack.

This recipe is linked up at: