Sneaking vegetables in kids foods: Banana muffins with yellow squash

I enjoy modifying recipes to make them more healthy and try to hide vegetables in all types of places. Coconut oil is a great substitute for butter. Along with a green mango smoothie (recipe coming soon), these muffins make a nice summer breakfast. You can try this recipe or just add squash to your favorite banana muffin recipe :) If you are nervous about your kids liking them, feel free to start out with one yellow squash, and see how that goes. Let me know what you think :)

Ingredients

3 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
6 bananas, mashed
2 medium sized yellow squash, finely shredded
1 and 1/4 cup honey (you may use sugar if you prefer)
2 eggs, lightly beaten
2/3 cup coconut oil (you may use melted butter if you prefer)

Directions:

1) Preheat oven to 375. Lightly grease two muffin pans.

2) In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl beat together bananas, honey, coconut oil, and egg. Fold in the shredded squash. Stir the banana mixture into the flour mixture just until moistened. Sall poon batter into prepared muffin cups.

*optional (not healthy, but delicious) step: in a small bowl mix together 2/3 cup brown sugar, 1/4 tsp cinnamon, and 4 TBSP flour. Cut in 2 TBSP butter until mixture resembles course cornmeal. Sprinkle topping over muffins.

3) Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes about 24 muffins.

Enjoy!

Love,
Kate