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.
- 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)
- Preheat oven to 350 degrees F. Get out butter to soften.
- Steam broccoli.
- In a medium size bowl, mix together dry ingredients: flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In another bowl, cream the sugar, butter, eggs and vanilla.
- In a food processor, combine steamed broccoli, zucchini, apple, and applesauce. Pulse until thoroughly mixed.
- Let your toddler sample the puree.
- Shred carrots and mash bananas. Add all the fruit and veggies to the sugar mixture. (Add optional yogurt.) Beat until mixed.
- Finally, add the dry ingredients and mix just until combined and wet.
- 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.
- Bake until the tops are slightly brown and a knife comes out clean.
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.