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.

No additional tips available.

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

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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.

Kid Friendly Veggie Muffins!

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