After trying a few different recipes, I decided to make up my own veggie muffin, since I knew my 2 year old would sometimes eat them. I also decided that it would be a good idea to let him help with the baking process. Maybe he would take an interest in the food and be more likely to eat it.
And so, I present to you the making of the veggie muffins by a 2 year old:
We started with some carrots, a beet and a zucchini then blended it in a food processor
Then mixed equal parts whole wheat flour and white
Vanilla, apple sauce, eggs, yogurt, raw sugar and pumpkin pie seasoning
Gabe helped measure everything out and in true toddler fashion, played in the dry ingredients
Then we added the wet ingredients to the veggie mix in the processor
This is what you get when you mix the wet ingredients with the dry
Liam decided to join the fun
We then put the mix into a mini muffin tin for easier freezing later
This part called for coffee
We baked the muffins then had to taste test
Gabe decided he liked this recipe the best, and ate 7 muffins!
Here is the full recipe with directions. Let me know what veggies you try and how they go with your little ones!
Dry Ingredients:
1 cup white flour
1 cup whole wheat flour
1 cup oats
1 tsp pumpkin pie spice
3/4 tsp baking soda
Wet Ingredients:
1/3 cup sugar
4 Tbsp coconut oil
2 Lg eggs
1 tsp vanilla extract
1/8 cup fruit/veggie juice
1/4 cup applesauce
1/4 cup plain yogurt
2 1/2 cups veggie puree
Directions:
Puree veggies
Preheat oven to 375
Mix dry ingredients in a bowl and set aside
Mix sugar, oil and eggs well
Combine veggie puree, yogurt, applesauce and juice in processor.
Add in sugar mixture
Mix veggie mixture with dry ingredients in large bowl
Spoon batter into greased/papered muffin tin
Bake at 375 for aprox 20 minutes
Yeild: 48 mini muffins
I like to freeze the muffins in bags of 6, then just throw them into the fridge to thaw when we are running out. I also suggest keeping them in the fridge for storage.
Hope everyone enjoys!
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