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Nutrition Facts
Serving Size 1 muffins 20g Recipe makes 24 muffins) The following items or measurements are not included below: vegetables
Calories 68
Calories from Fat 21		(31%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 81mg		3%
Potassium 64mg		1%
Total Carbohydrate 10.6g		3%
	Dietary Fiber 1.3g	5%
	Sugars 3.0g
Protein 1.8g		3%
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Kid Friendly Veggie Muffins!

Recipe #128256 | 35 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Just Mandy
Jun 30, 2005

Sneak veggies into a finicky diet with these! Follow the recipe to the T for a super healthy well balanced snack, or use what you have and be happy they're eating any vegetables at all! Okay, there's a little butter and sugar in there...we're trying to be sneaky remember? I actually find these a bit bland but my kids scarfed them down (even my 17 month old, who thinks food is strictly for throwing!). If I were making them of me, I'd add more sugar.

24 muffins (change servings and units)

Ingredients

2 cups whole wheat flour (or what you have on hand)
2-3 tablespoons soy flour (omit if you'd like but it adds protein)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup brown sugar (or other sweetener)
2-3 tablespoons honey (optional)
1 egg
3 cups vegetables, pureed (I use 6 jars of baby food)
1 teaspoon vanilla
2 teaspoons cinnamon

Directions

1
Preheat oven to 350°F.
2
Spray muffin pans or line with muffin papers.
3
Mix ingredients with electric mixer until well blended (I never mix dry then wet or cream butter and sugar -- if you'd like to by all means use all the bowls you want!).
4
Fill muffins 2/3 full with batter.
5
Bake 25 minutes until or toothpick comes out clean.
6
Cool partially in the pan then remove to wire rack.
7
Store half in an air tight container.
8
Freeze the other half. Microwave to defrost.
9
I like to use sweeter veggies. Usually 2 jars of sweet potatoes, 1 of sweet peas, 1 carrots, and 2 mixed veggies (you can find spinach, green beans and corn this way).
10
If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.
11
If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.

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Featured Reviews for This Recipe

From: reena23

On Feb 18, 2009

I made these for my 18 month old and he loved them! I used peas, carrots, cauliflower, bananas and applesauce. I will definately make these often to have on hand for a quick snack. — I myself didn't care for them, but I didn't make them for me! Thanks for a great way to get my baby to eat his veggies!!!

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From: Chef #1159833

On Feb 6, 2009

The muffins are awesome. I used 1/2 the butter and they were still great. My daughter doesn't eat enough veggies throughout the day so I'm very happy to have found this recipe. She loved them. Thank you

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From: veggie_mama

On Jan 19, 2009

This is a terrific recipe. For my first batch, I used pumpkin, carrots and peas. I substituted applesauce for most of the butter and used 1/4 cup of eggbeaters. I also reduced the sugar to 1/4 cup, but used 3 T. of agave nectar instead of honey. These were very moist and no one believed I had put peas into them! I am going to add raisins next time and probably put in some flax seed. Thanks so much for posting this recipe. I plan on making these in bulk and freezing for me and extended family members. I can't wait to try new combinations of vegetables!!

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From: Chef #358886

On Oct 17, 2006

My son loves these--I made them with Smart balance and egg beaters and splenda (husband is diabetic) and we made mini muffins. Every day he wants to make them!

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