Toddler Approved Muffins

Banana Pear Zucchini Muffins (inspired by this recipe)

Wet Ingredients:

2 medium bananas (mashed)                                                                                                                              

½ cup shredded zucchini (if using frozen, thaw and squeeze out excess water)                                          

2 eggs

1 cup fruit juice (I used organic pear juice)                                                                                         

1/4 cup sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

1 Tablespoon vanilla

1/2 teaspoon ground nutmeg

1/4 teaspoon allspice
1 tablespoon ground cinnamon

Dry Ingredients:
1 1/2 cups all-purpose flour

1/2 cup wheat germ, oat bran, or oatmeal (if you use oatmeal; coarsely grind in blender, magic bullet, food processor)

1 cup whole wheat flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 cup chopped walnuts (optional)

Directions:

In a large bowl or Kitchen Aid, mash bananas.  Add remaining wet ingredients and mix until combined. Add all dry ingredients and stir just until moistened. Fold in nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes 24 regular muffins

Freezes well