Kid Friendly Veggie Muffins! Recipe #128256
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.
by Just Mandy
35 min | 10 min prep
24 muffins
- 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
- Preheat oven to 350°F.
- Spray muffin pans or line with muffin papers.
- 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!).
- Fill muffins 2/3 full with batter.
- Bake 25 minutes until or toothpick comes out clean.
- Cool partially in the pan then remove to wire rack.
- Store half in an air tight container.
- Freeze the other half. Microwave to defrost.
- 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).
- 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.
- If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.
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5 stars