Prep 10 mins
Cook 25 mins
Sneak veggies into a finicky diet with these! Follow the recipe to the T for a super healthy well balanced snack, or use what you have and be happy they're eating any vegetables at all! Okay, there's a little butter and sugar in there...we're trying to be sneaky remember? I actually find these a bit bland but my kids scarfed them down (even my 17 month old, who thinks food is strictly for throwing!). If I were making them of me, I'd add more sugar.
- 473.18 ml whole wheat flour (or what you have on hand)
- 29.58-44.37 ml soy flour (omit if you'd like but it adds protein)
- 4.92 ml baking soda
- 1.23 ml salt
- 59.14 ml unsalted butter, softened
- 78.07 ml brown sugar (or other sweetener)
- 29.58-44.37 ml honey (optional)
- 1 egg
- 709.77 ml vegetables, pureed (I use 6 jars of baby food)
- 4.92 ml vanilla
- 9.85 ml cinnamon
- Preheat oven to 350°F.
- Spray muffin pans or line with muffin papers.
- Mix ingredients with electric mixer until well blended (I never mix dry then wet or cream butter and sugar -- if you'd like to by all means use all the bowls you want!).
- Fill muffins 2/3 full with batter.
- Bake 25 minutes until or toothpick comes out clean.
- Cool partially in the pan then remove to wire rack.
- Store half in an air tight container.
- Freeze the other half. Microwave to defrost.
- I like to use sweeter veggies. Usually 2 jars of sweet potatoes, 1 of sweet peas, 1 carrots, and 2 mixed veggies (you can find spinach, green beans and corn this way).
- If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.
- If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.
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.