Kid Friendly Veggie Muffins Food
KID FRIENDLY VEGGIE MUFFINS!
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.
Provided by Just Mandy
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 68.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 12.8, Sodium 81, Carbohydrate 10.5, Fiber 1.2, Sugar 3, Protein 1.8
KID MUFFINS
I searched high and low for the right muffin recipe for my 9-month-old that used common ingredients. Couldn't find it, so I tweaked five or six different recipes and came up with this one!
Provided by Sarah
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 43m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with 2 teaspoons coconut oil.
- Soak raisins in warm water in a small bowl until rehydrated, about 10 minutes; drain. Chop raisins.
- Beat 1/4 cup coconut oil, butter, and brown sugar together in a bowl. Add eggs, mashed bananas, applesauce, and grated carrot; beat to incorporate. Gently fold bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt, and vanilla extract into the banana mixture using a rubber spatula; pour into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.9 g, Cholesterol 41.2 mg, Fat 10.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 196.8 mg, Sugar 14.8 g
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