The Toddler Veggie Muffin

I'm a sucker for a good muffin, there's just something about the moist goodness...although I'm also acutely aware of how much sugar and refined carbs are packed into one of those beauties. My daughter also shares my love of muffins...chocolate are her favorite.  So one snowed in day at home I tried my hand at making my own muffins and trying to pack in as many veggies and fruit as possible. photo 1 Start by preheating your oven to 375. In a bowl combine 1/2 cup of butter with 1/8 cup of brown sugar and 2 Tbsp of agave nectar.  Cream together until its smooth.  Add in 2 eggs and beat again.  Mash up two brown bananas and mix into the batter.  Then add in 1/2 cup of pumpkin, 1/2 cup of whole wheat flour, and 1 cup of oats and whisk together.  You'll get something like this... photo 1 Then add in 1/2 cup of applesauce, 2 Tbsp of Pumpkin Pie Spice, and 1 tsp of baking soda and mix together.  Then grate an entire carrot and stir into the mixture.  You won't even be able to taste the carrot once you are finished. photo 2 The final batter. At this point you can add anything else you'd like into the mixture.  A small helping of chocolate chips, a jar of baby food veggies if you'd like, cranberries, nuts, the choices are endless. photo 3 Pour into a greased muffin/cupcake pan photo 2 Bake for 20-23 minutes at 375.  Let sit for five minutes before you take out.  These are amazing served warm or cold and you can stick them in the freezer to be used when they are needed. photo 3 These will not fail to impress your kids and they'll never know about those sneaky veggies! photo 4

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