Recipes

Madison’s Muffins

October 2, 2017

Hi Mamas!

Looking for a delicious way to get more fruits and veggies in your children!? These muffins are perfect. My daughter loves them, and they are great for breakfast on the go or snacks at school. About once a month, I make a batch of these muffins.  Steaming and pureeing the veggies can take some time, but I block out about an hour on a Saturday and knock these muffins out!  I stick them in the freezer, pull out and heat in the microwave as needed.  They’re packed full of goodness and my baby gobbles them up!  Always looking for new ideas to make these muffins even better so comment if you have any!

Sincerely,

Sutton

Ingredients
1 cup – carrots
2 cups – broccoli florets
1 – zucchini
5 oz. – fresh spinach container
2 bananas
1 cup – blueberries
1 cup – strawberries
¼ whole milk greek yogurt
1 cup whole wheat flour
1 cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
½ cup – sugar
4 tablespoon – butter, unsalted
2 large eggs
1 teaspoon – vanilla extract
1/4 cup – unsweetened applesauce
*Feel free to add others or more veggies/fruit to the mixture!
Instructions

Preheat oven to 375 degrees.
In a medium sized bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
Soften butter.
In another bowl, mix together using a mixer the sugar, butter, eggs, and vanilla. Beat well.
In a food processor/bullet, combine vegetables, fruit, yogurt and applesauce. [You may have to do this in several batches. I do a batch and pour into a separate BIG bowl and repeat until I have everything combined into this greenish mixture that basically looks like a smoothie. It tastes pretty good too!]
Add the sugar, butter, eggs mixture to your fruit/veggie smoothie and mix well.
Finally, add the dry ingredients to your wet mixture and mix just until combined and wet.
Scoop the mixture into muffin tins. [These tend to stick to muffin papers so I spray the muffin tins with Pam Butter spray and put the mixture directly into the pan. Also makes it easier because I don’t have to peel the muffin paper off every time I give to Madison]
Bake for 20-25 minutes or until the tops are slightly brown and toothpick comes out clean.
Should make 20-25 muffins.
These freeze great! I put them in a freezer safe bag and take them out as I need them!

 

 

 

 

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