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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.
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 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.
My kids love these! I'll make a batch & they'll be gone in 2 days! Thanks for the awesome recipe!
Kids definitely loved these! I sent them to school with them for their lunch. The only change I made was subbing some of the pureed veg for raw peanut butter because I didn't have enough veg on hand. I really like that it made about 18 muffins for me, because that is a whole week of snacks I don't have to worry about for them (when everything else usually only comes in four or six).
These turned out awful. I followed the recipe exactly (using apple, sweet potato, peas and banana). But even when I baked them for about 35 minutes, they still remained very mushy and sticky inside. I'm hesitant to give them to my toddler because they contain egg, and I'm not sure the egg is fully cooked. But if I cook them any longer, the tops will probably burn. This recipe would probably be better if you used more flour mixture and less puree, so they have more of a bread texture than a sticky, pureed mess inside.
My 2 yr old son loves these and I have started keeping them as a staple in our house. I use whatever veggies I have on hand and he loves each batch I made. They are a bit dense for my liking but its get some green stuff into my picky child and he thinks he is getting a treat. YAY!! thanks for sharing.
I used sweet potatoes and all the optional ingredients. It was a bit dry so I added some orange juice, although the dough was still very thick and the muffins came out pretty dense. I may sub the butter and egg for applesauce next time.
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.