Veggie Muffins

Toddler-Friendly Veggie Muffins

While searching for a way to get some more veggies in my toddler's diet, I came across a recipe for muffins packed with fruit and vegetables.  We made them and my son devoured them.  He called them "cookies" and would have eaten the entire batch if I had let him.

Since our first batch we have made these muffins at least 8 times, substituting things and making some changes.  Sometimes it was because we were lacking ingredients and just had to substitute, and other changes were to boost the nutrition or cut the sugar.

 

So here it is, after all of the experimenting, our favorite version.

Puree Ingredients:

1 small crown broccoli, steamed

1 banana

1 apple, cored and sliced, not peeled

4 carrots

1/4 cup apple juice

Wet Ingredients:

1/2 cup sugar

1 tbsp butter

1 egg

1/2 cup applesauce

1 tsp vanilla

1/4 cup plain yogurt

Dry Ingredients:

1 cup whole wheat flour

1 cup white all-purpose flour

3/4 tsp baking soda 

1/2 tsp salt         

1/4 tsp nutmeg

1/4 tsp cinnamon

1 tbsp chia seeds

1 tbsp ground flax

1. Preheat oven to 375.  Grease or spray mini muffin pans.

2.  Puree broccoli, applesauce, apple and banana.  Add apple juice as needed to achieve a smoothie-like texture.  Shred the carrots if you like to see pretty orange curls in your muffins, or add them to your puree if you have a picky eater on your hands.

I usually opt to shred both the apple and the carrots, leaving them out of the puree.  My little guy has been known to steal a snack when he's supposed to be helping mom.

3. With electric mixer, combine sugar, butter, egg, vanilla, and applesauce until smooth.

4. Add puree, yogurt, and shredded carrots.  Beat until mixed well.

5. Add dry ingredients and mix until combined.

6. Scoop into muffin tins (I use a generous tablespoon measure) and bake for 20 minutes.  Makes 48.

Some tips I've learned:
- Don't use a regular size muffin tin.  They will not cook all the way through.
- Grind the flax.  Toddlers don't like whole flax seeds.
- Do not use muffin papers.  Half of your muffin will stick to the paper.
- If they won't all be eaten in the next 48 hours, store in the fridge.  To make them just as yummy as when they were fresh, pop them in the toaster oven.

Approximate cost: $3.50

This is calculated using generic products from my local grocery store.

Enjoy!