There are some veggies that my kids will happily eat raw, like carrot and cucumber. There are some veggies that they prefer cooked, like roasted broccoli. Then there are others that they flat out refuse to eat like Zucchini and Pumpkin.
Instead of getting frustrated and stressed out about it like I used to, I just puree the Pumpkin and Zucchini then blend them into these delicious savoury Bacon and Veggie muffins and the kids will happily eat them!
We can’t taste the veggies in this dish and the muffins taste a little bit sweet because of the banana, smoky & salty from the bacon with a subtle hint of rosemary.
Gentle Positive Influence
I still grill and bake Zucchini/Pumpkin and serve them on a share platter on the table in case my boys change their mind. But in the meantime I ensure they are getting a good range of veggies in their diets by hiding the ones they won’t eat in different foods.
Leo and I like grilled Zucchini and it is so cheap now (3 for $3 at my farmers market) so I buy six a week. I kept cooking Zucchini for Leo and I, while putting it on the table so the offer was there for the other boys and recently Max started eating it again too.
AIP Paleo Lunchbox Recipe
These mini muffins are a nutrient dense option for breakfast or lunch and fit nicely in my kid’s lunchboxes.
Easy Allergy Friendly Muffins
These delicious Bacon and Veggie muffins are not only healthy but allergy friendly too, free from additives, coconut, corn, dairy, egg, gluten, grains, nuts, seeds, soy, added sugar or sweeteners.
I use my Thermomix to make this recipe, but if you haven’t got one I can’t see why they can’t be made with a good quality blender instead.
AIP Paleo Bacon and Veggie Muffins
Nutrient dense Paleo AIP muffins chock full of veggies and topped with delicious bacon.
- 250 grams ripe banana flesh about 1-2 banana's
- 1 tablespoon fresh rosemary thyme works nicely too
- 250 grams zucchini chopped
- 250 grams pumpkin chopped
- 100 grams extra virgin olive oil
- 200 grams banana flour I use the Natural Evolution brand
- salt to taste
- 150 grams bacon chopped finely
Preheat oven to 180 degrees (160 degrees fan forced) and line two mini muffins trays with baking papers.
Add rosemary and banana to the bowl and pulverise Speed 8/ 10 seconds. Scrape down bowl.
Add zucchini to the bowl and pulverise Speed 8/ 10 seconds. Scrape down the bowl.
Add pumpkin to the bowl and pulverise Speed 8/ 10 seconds. Scrape down the bowl.
Add the oil and puree until smooth. Speed 8/ 5 seconds.
Pour in the banana flour and salt and combine Speed 8/ 5 seconds. Scrape down the bowl and combine again Speed 8/ 5 seconds.
Spoon the mixture into the muffin pans until full and top with the chopped bacon.
Bake in the oven for 30 minutes before cooling on a wire rack.