Tuesday, April 6, 2010

Healthy Baby Cakes

I've been doing some more healthy baking for Elliot.  I modified a Joy of Cooking zucchini bread recipe to make him some yummy, healthy zucchini mini muffins, aka: healthy baby cakes.  And Elliot isn't the only one who enjoys them.  They make great breasfast bites for me and Andrea, too. 

And don't forget, as MamaCakies always says, you must listen to this song whenever making your cakes.  And oh, I couldn't agree more!
Healthy Zucchini Baby Cakes (modified from Joy of Cooking)
In a stand mixer, beat together:
1/4 cup maple syrup
2 eggs
1/4 cup vegetable oil
1/2 a banana, mashed
1 teaspoon vanilla
1/2 teaspoon salt
Beat into that:
1 cup whole wheat flour
1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cinnamon
Then beat in:
2 cups shredded zucchini
If you'd like:
add walnuts, raisins, chocolate chips (those are for us, not Elliot!), or any other yummy

Fill a greased mini-muffin tin.  Bake at 350 degrees for 15 minutes.  Refrigerate or freeze when cooled, and enjoy!

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