Freezer Recipe: Power Packed Fruit and Veggie Muffins

posted in: Family | 0

I know how it is to try to get your toddler to eat vegetables. Fruit, Ain has no problem with, but veggies is another thing. That’s why I LOVE this recipe. If Ain is having a meal where he is not really wanting to eat much of anything, I can turn to these muffins and feel good that he is getting some veggies in. I may tweak this recipe a bit in the future, but I’m happy with it right now.

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Look at these great veggies and fruits!

Ingredients

  • 2 cups – flour, whole wheat
  • 1 1/2 teaspoons – baking soda
  • 1 teaspoon – Salt
  • 1/2 teaspoon – Nutmeg
  • 1/2 teaspoon – cinnamon
  • 1 cup – brown sugar/truvia mix
  • 8 tablespoons – Butter, unsalted
  • 4 large – Egg
  • 2 teaspoons – Vanilla extract
  • 1 cup – Broccoli, steamed
  • 2 medium – Zucchini
  • 3 medium – carrots
  • 1 medium – apple
  • 2-3 medium – bananas
  • 1/2 cup – Applesauce, unsweetened
  • 1/4 cup – yogurt, plain (optional)

Directions

  1. Preheat oven to 350 degrees F. Get out butter to soften.
  2. Steam broccoli.
  3. In a medium size bowl, mix together dry ingredients: flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
  4. In another bowl, cream the sugar, butter, eggs and vanilla.
  5. In a food processor, combine steamed broccoli, zucchini, apple, and applesauce. Pulse until thoroughly mixed.
  6. Let your toddler sample the puree. IMG_20150526_112323
  7. Shred carrots and mash bananas. Add all the fruit and veggies to the sugar mixture. (Add optional yogurt.) Beat until mixed.
  8. Finally, add the dry ingredients and mix just until combined and wet.
  9. Scoop the mixture into a prepared muffin pan (spray or add liners).
    • For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins
    • For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.
  10. Bake until the tops are slightly brown and a knife comes out clean.

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And voila! Enjoy!!

Makes about 40 regular sized muffins. These freeze great! Put them in a freezer-safe bag and store for up to 3 months.

Fruit and Veggie Muffins