Kid Friendly Veggie Muffins! Recipe

Name: Kid Friendly Veggie Muffins!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour (or what you have on hand); 2 -3 tablespoons soy flour (omit if you'd like but it adds protein); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened; 1/3 cup brown sugar (or other sweetener); 2 -3 tablespoons honey (optional); 1 egg; 3 cups vegetables, pureed (I use 6 jars of baby food); 1 teaspoon vanilla; 2 teaspoons cinnamon

Servings: persons

2 cups whole wheat flour (or what you have on hand)
2 -3 tablespoons soy flour (omit if you'd like but it adds protein)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup brown sugar (or other sweetener)
2 -3 tablespoons honey (optional)
1 egg
3 cups vegetables, pureed (I use 6 jars of baby food)
1 teaspoon vanilla
2 teaspoons cinnamon

1
Preheat oven to 350u00b0F.
2
Spray muffin pans or line with muffin papers.
3
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!).
4
Fill muffins 2/3 full with batter.
5
Bake 25 minutes until or toothpick comes out clean.
6
Cool partially in the pan then remove to wire rack.
7
Store half in an air tight container.
8
Freeze the other half. Microwave to defrost.
9
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).
10
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.
11
If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.

755

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups whole wheat flour (or what you have on hand), 2 -3 tablespoons soy flour (omit if you'd like but it adds protein), 1 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Kid Friendly Veggie Muffins! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kid Friendly Veggie Muffins!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions