Toddler Approved Fruit And Veggie Muffins

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These toddler approved fruit and veggie muffins are so good! They are perfect for picky eaters and adults alike. I have tried everything to get my kids to eat their vegetables and I know it is a struggle we all have.

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 kids and call it a meal or a snack. I even ate one for dessert. These make the perfect snacks, desserts or quick meal for anyone in the family!

Keep in mind this recipe can easily be made to be allergy-friendly, gluten free, vegan, or whatever floats your boat!

Toddler Approved Fruit and Veggie Muffins

Ingredients:

1. 2 cups organic flour – make it gluten free by using a gluten free flour
2. 3/4 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1 teaspoon organic cinnamon
5. 1/2 cup organic sugar – you can substitute with honey, agave or with your favorite sweetener
6. 4 tablespoons butter – or coconut oil
7. 2 eggs – or egg replacer
8. 1 teaspoon vanilla extract
9. 1 cup plain greek yogurt
10. 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).

Directions:

1. Add the fruits and veggies to a food processor and blend until it becomes a puree.
2. Then add the flour, baking soda, salt and cinnamon in a bowl.
3. In a stand mixer or separate bowl, combine the sugar, butter, egg and vanilla.
4. Next, add in 2 cups of the fruit and veggie puree.
5. Then add in the flour mixture.
6. Lastly, mix in the yogurt. It should resemble a batter when it’s all mixed together.
7. 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.
8. Fill each muffin tin 3/4 full with batter.
9. 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.

Enjoy!

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