How many times are you nagging your kids to eat their vegetables? And how many times do you try to find sneaky ways of tricking them into eating healthy? Making veggie muffins is a clever way to get even the pickiest toddlers to eat their vegetables. With the use of just a minimal amount of butter and sugar, these muffins are toddler and mommy approved!
1 Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 24 paper liners.
2 Mix 1 3/4 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 cup vegetable oil, 1/2 cup applesauce, 1/3 cup brown sugar, 1 egg, 2 cups pureed vegetables, 1 teaspoon vanilla, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg in a large mixing bowl. Beat with an electric mixer until well-blended, or until the mixture is thick and creamy. If your batter is still a bit dry, you can add a few more tablespoons of oil and applesauce.
3 Fill each muffin tin just over half full with the batter.
4 Place your full muffin tin in the oven and bake for 25 minutes. Stick a toothpick in the center, and if it comes out clean, the muffins are done. If there is still batter on the toothpick, stick the muffins back in the oven for a few minutes. Repeat the toothpick test as necessary.
5 Place the muffins on a cooling rack. When the muffins have cooled completely, let your toddlers enjoy the veggie goodness with ignorance -- it’s for their own good, after all.
Items you will need
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1/3 cup brown sugar
- 1 egg
- 2 cups pureed, mixed vegetables
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Mixing bowl
- Electric mixer
- Muffin tin, 24
- 24 Muffin liners (paper)
- Add a couple tablespoons of agave syrup for optional sweetening. The applesauce in these muffins is optional, but it adds moisture and sweetness. These muffins also use vegetable oil instead of butter, and they are dairy free. Don’t want to bother pureeing vegetables? Use a few jars of baby food instead. For gluten free muffins, use rice flour instead of the whole wheat flour, but make sure to add about a tablespoon of xanthan gum to keep the muffins from falling apart. Try a variety of vegetables, but sweet vegetables work particularly well -- think sweet potatoes, peas, carrots and zucchini.
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