Friday, April 12, 2013

Toddler Veggie Muffins

Veggies Muffin

Molly now eats a lot of the same meals I do but I still like to have some toddler food staples on hand. Sometimes I mis-judge when Molly is going to be hungry and lunch is in no way ready for consumption. It is at times like these that I like to pull out a mini muffin or another sort of toddler snack. 

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I created this recipe while trying to figure out how to stuff these small muffins full of good eats. These muffins are packed full of fruit and veggies. They are super delicious and I may have snuck one or two myself. 

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As with almost all of my recipes, I believe these can be adjusted for the kinds of fruits and veggies you have on hand. Instead of shredded carrots, try shredded zucchini (make sure to drain all the liquid before hand). Instead of broccoli puree, maybe spinach puree! 


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The best part may be that Molly really enjoys these muffins. She doesn't know that they are full of good stuff. She just knows that they are, in her words, yum-yum. 

Veggie Muffins

Toddler Veggie Muffins
makes 36 mini muffins or 20 regular muffins

Ingredients
1 1/2 cup flour
1 cup old-fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup unsweetened applesauce
1/4 cup unsalted butter
2 eggs
1/4 cup prune/apple juice (or water)
1 1/2 cups broccoli
1 1/2 cups banana, smashed
3/4 cup grated carrots
1/4 cup yogurt
1/2 teaspoon vanilla

Directions

  1. Preheat oven to 350F and grease your mini muffin tin. 
  2. Whisk together flour, oats, baking soda, salt together. Set aside.
  3. Cream together sugar, applesauce and butter until smooth. Add eggs, one at a time and beat until creamy and smooth. 
  4. In a food processor, place broccoli and prune juice (or water) and puree together. You need about a 1/2 cup of broccoli puree. 
  5. To the sugar mixture, add the broccoli puree, smashed bananas, carrots, yogurt and vanilla. 
  6. Slowly fold in the flour mixture until just combined. 
  7. Spoon batter into a greased mini muffin tin by the Tablespoon. 
  8. Bake for 15-18 minutes until just golden brown. Allow to cool before serving. 
  9. Muffins can be frozen for up to 2 months. 
Veggie Muffin
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