I used a combination of whole wheat pastry flour and unbleached flour (no soy flour), salted margarine (omitted salt), white granulated sugar instead of brown sugar, no honey, one banana and the rest of the volume sweet potatoes. I added a dash of ground cloves and nutmeg too (veering towards pumpkin pie!). For the second batch, I also added dried blueberries that I had soaked in fruit juice to plump them. All of the muffins were very popular, but especially the blueberry muffins! The muffins were tasty, not too sweet (even with banana and sweet potato), and not dense. These are muffins, not cupcakes, so they're not like bakery muffins - they're better for you! These would be great breakfast muffins, but for adults I recommend adding some texture and variety with 1/3 cup dried blueberries or raisins, 1 Tbs poppy seeds (maybe with some lemon juice?), 1/3 cup rolled oats, or anything else you fancy in your morning muffin.
I had been looking for a recipe to use my whole wheat flour...they're winners! I didn't use the sweeter veggies and they still came out plenty sweet.
Great recipe. I used sweet potato, butternut squash and corn and even pureed broccoli the first time and my 12-month-old would eat three at a time. This batch I'm using carrots, butternut squash and green beans. Hoping he likes this combo as much. Thanks for such a kid-friendly recipe.
Easy recipe and you should have most things on-hand. Next time, I'd stay away from adding peas--which have an overwhelming taste in even small amounts--and stick to carrots, sweet potatoes and/or butternut squash for my veggie add-ins. Also, I plan on adding more cinnamon the next round, as this was a little bland. My 18-month old ate one muffin willingly, but it took some more convincing for my three-year old. For the sake of getting my older child to eat these, I may make next time with some banana or applesauce added!
This is a terrific recipe. For my first batch, I used pumpkin, carrots and peas. I substituted applesauce for most of the butter and used 1/4 cup of eggbeaters. I also reduced the sugar to 1/4 cup, but used 3 T. of agave nectar instead of honey. These were very moist and no one believed I had put peas into them! I am going to add raisins next time and probably put in some flax seed. Thanks so much for posting this recipe. I plan on making these in bulk and freezing for me and extended family members. I can't wait to try new combinations of vegetables!!
My five year old helped me make these, watched the peas get put in, and still ate 3 of them. My 17 month old ate one, and my husband had 3. They are very good. I'm going to start making them all the time. This is the best recipe I have ever gotten from this site, and i've gotten quite a few good ones. Thank You.
I used squash and sweet potatoes for my veggies and followed directions exactly except adding 3 chocolate chips to the top of half of the muffins and everyone loved them. My husband said they are delicious. I made half the batch into mini muffins for my 1 year old.
Such an easy recipe, and my picky toddlers loved them! I didn't have any butter so I used unsweetened applesauce instead. Thank you!
My picky four year-old has eaten 5 of these muffins so far today. She doesn't like carbs very much (in addition to many other things...), so it was nice to throw one in with her meal and actually have to stop her from grabbing more (and it makes for a good breakfast with a side of Greek yogurt). When I was mixing it up, it didn't smell very appealing at first so I sort of gingerbread-ified it with clove, nutmeg, more cinnamon, and ginger.
My toddler likes them! I made a half recipe, using pumpkin and green bean puree. I did cut the sugar a bit and I used coconut oil instead of butter. I think next time I will use a combo of fruit and veggie puree to make them a little sweeter, and I will use more coconut oil as they were a tiny bit dry and little ones need good fats anyways! This is definitely a winner, though it veers more towards healthy than dessert-y.