A Sneaky Treat That Everyone Will Love

A few months ago, I wrote about my worries with hiding veggies in my toddler’s food. In the end I had decided that it wasn’t that bad. As he hit the height of the terrible twos and became an even pickier eater, I became firmly resolved to shove as many hidden veggies in his diet as possible.

Recently, I came across a healthy toddler recipe Pinterest and thought it might be worth a try. It’s sort of like a carrot muffin, but with all sorts of other things in it—like banana, squash, and bran. But, I wasn’t quite satisfied with it—the original recipe called for butter and white flour, while okay for the occasional treat, not what I want in our everyday repertoire.

I took the original recipe and decided to test my own baking limits. I challenged myself to see how far I could take it before it ended up being not that tasty. I subbed ground flax for the eggs (a simple vegan trick), applesauce for the butter, and changing the flour.  I’m proud to say that I’ve made something that is not only healthy, it’s toddler-approved. My oldest son gets pretty excited when I have these on the counter, thinking he’s getting a special treat. I’m all too happy to let him think that when I give him one of these babies—carrots are something to get excited about.

Sneaky Banana-Carrot-Squash Muffins


½ cup apple sauce

⅓ cup honey

2 large bananas

1 small jar of pureed squash baby food

2 carrots, grated

2 tbsp ground flax seed

6 tbsp water

1 cup whole wheat flour

½ cup oat bran

1 tsp baking soda

1 tsp pumpkin pie spice

1 tsp cinnamon

½ tsp salt

½ cup raisins


  1. Preheat the oven to 375 degrees.
  2. Mix together apple sauce, honey, bananas, and pureed squash.
  3. In a separate bowl, mix together ground flax seed and water (this will act in place of eggs, if you don’t have ground flax seed, you can use two eggs). Add this mixture to the larger apple sauce mixture.
  4. Add in grated carrot and remaining dry ingredients.  Once this mixture is thoroughly blended, add in the raisins.
  5. Pour into lined muffin tins and bake for 15-20 minutes.


Andrea is a writer and communicator focusing on health communications. Currently, she is taking a break from work to spend time with her toddler, Aidan, while waiting for the arrival of her next son (due in September).