Ok mamas (and anyone who loves muffins) – these muffins are perfect for picky eaters! I have tried everything and my 3 year old cannot be outsmarted. He knows when there are veggies hidden in his food and he normally refuses to eat almost everything I cook these days. I have tried so many veggie muffins/bars/bites and I have had no success. Finally I came across this recipe on pinterest and tweaked it to make it my own.
These muffins are jammed packed with tons of healthy goodness. They include ALL of the food groups too! I can give these to my picky 1 year old and call it a meal. I even ate one for dessert. These make the perfect snacks, desserts or quick meal for anyone in the family!
I must admit, I didn’t exactly measure anything, I just threw it all together and it came out perfect! I am going to try my best to provide accurate measurements for you all. Keep in mind this recipe can easily be made to be allergy-friendly, gluten free, vegan, or whatever floats your boat!
I know this is a long post, but trust me this recipe is really easy and doesn’t take long. I was able to finish it in about 30 minutes after I put the kids down for bed. The clean up is probably the biggest job, but you can just throw it all into the dishwasher and call it a night.
What you need:
2 cups flour – make it gluten free by using a gluten free flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup sugar – you can substitute with honey, agave or with your favorite sweetener
4 tablespoons butter – or coconut oil
2 eggs – or egg replacer
1 teaspoon vanilla extract
1 cup plain greek yogurt
2 cups fruit and veggie puree (see below)
And here’s the tricky part where I just threw in all these fruits and veggies…in total it was about 2 cups of puree. You can use any combo of fruits and veggies that you want. Some ideas include apple, banana, blueberries, carrots, broccoli, squash and zucchini.
I used probably about 1/2 head of broccoli lightly steamed. I then cut them into florets. I also used 1 whole apple (sliced), 1 whole banana and 2 whole carrots (chopped). I added all of these into my food processor and blended until it became a puree.
Then add the flour, baking soda, salt and cinnamon in a bowl. In a stand mixer or separate bowl, combine the sugar, butter, egg and vanilla. Next, add in 2 cups of the fruit and veggie puree. Then add in the flour mixture. Lastly, mix in the yogurt. It should resemble a batter when it’s all mixed together.
Preheat the oven to 375. I used 2 regular-sized muffin trays and sprayed cooking spray into each muffin tin. This recipe makes about 20-24 muffins, depending on how well you measure out each one. What’s really great is these will stay fresh in the fridge and they can also be frozen for later.
Fill each muffin tin 3/4 full with batter. Bake for 25 minutes on the center rack.
I am SO happy with the way mine turned out! Next time I plan to cut the sweetener in half and double up on cinnamon and vanilla. I may even try adding some peanut butter.