Power Packed Fruit and Veggie Muffin for Picky Eaters
Almost every day we get a parent that writes to us about their picky eater. As a parent, sometimes getting your child to eat anything let alone eat healthy can be very stressful!
While I am a big proponent of teaching your children to love healthy food, especially fruits and vegetables, sometimes you have to have a back up plan. Today our back up plan are these super healthy muffins. They are packed to the max with fruits and vegetables, protein and whole grains. A lot of times, the way a food is presented or 'packaged' can influence if your child wants to eat it or not. When I made these muffins today, I told my girls they were princess cupcakes. The rest is history. They each downed one hot out of the oven because they couldn't wait to try a princess cupcake.
The other great thing about these muffins is that you can use just about any fruit and vegetable that you want. My almost-2-year-old had been nibbling on an apple earlier today and decided she was done about 1/4 of the way through it. So I sliced it up and used it in these muffins. We had some leftover steamed broccoli from the other night, so it went in the muffins as well. I had a large zucchini in my garden that needed picking, so it joined the rest of the clan.
Let's get started! (Scroll to the bottom for the recipe)
**I have had tons of comments saying that regular size muffins do not cook through in the middle. Here are my recommendations to resolve this problem:
1) Follow this recipe. I know there are lots of other fruits and vegetables out there that would be delicious in this recipe, but I have not tried them. The moisture content of the fruits and vegetables will make a difference as to how well the muffin will cook.
2) Make mini-muffins. If you are having problems with the regular size muffins not cooking through, the mini muffins will for sure cook through!
3) If your muffins are sticking to your liners, try parchment liners (pictured at the bottom of this post) or try spraying your liners.
Hopefully this help resolve some of the problems everyone has been having!! I'm going to experiment with regular muffins to see if I can resolve the problemo..........
First decide which fruits and vegetables you will use. I used steamed broccoli (about 1/2 cup), 1 medium zucchini, 1 1/2 carrots, 3/4 of an apple, 1 medium banana, and homemade applesauce. I also used a bit of apple juice as my liquid to combine everything. (You could also use prune juice if your goal is to get things moving)
Put all of this lovely produce into a food processor and blend.
It will look slightly like baby food, or pesto......don't be scared. It is about to get worse before it gets better. Keep reading.
My girls love carrots and so I didn't feel the need to puree them. Plus I think shredded carrots look so pretty in a muffin. I grated them with a fine grate and put them in after everything had blended.
In your mixer, combine the sugar, butter and eggs. Beat well.
Add your yogurt to the mixture. I used plain Greek yogurt, but you can also use flavored.
Add your vegetable puree. Then add your dry ingredients and mix just until blended. I told you it would get worse........but it is about to get better. I was a little nervous about how they would taste considering all of the random combinations I threw in there. So I tasted the batter. And it was good! Phew. And the muffins were even better. I mean really delicious. No lie.
Scoop into muffin tins. I love using a cookie scoop for my muffin batter. Makes it way less messy. If you want to make some and freeze them later, then I recommend using baking cups. If you use baking cups that are made from parchment, then your muffin is much less likely to stick to the paper if you have ever had that problem.
If you have boys and they aren't so excited about the princess cupcakes, spray your muffin tin and make Superhero Stud Muffins.
These are so good. I think they are going to be our new go-to breakfast, mid-morning snack, afternoon snack, bedtime snack........
|Mini Baking Cups||Large Baking Cups||Mini Muffin Pan||Mini Muffin Scoop|
Power Packed Fruit and Veggie Muffin for Picky Eaters
|1 cup||Whole Wheat Flour|
|1 cup||Flour, All-Purpose|
|3/4 tsp||Baking Soda|
|4 tbsp||Butter, without salt|
|1 tsp||Vanilla extract|
|1/8 cup||Apple Juice|
|1/4 cup||Applesauce, unsweetened|
|1 medium||Carrots, raw|
|1/4 cup||Yogurt, Plain|
|2 1/2 cup||Fruit and Veggie Puree|
|We used steamed broccoli, zucchini, banana, and apple|
- Preheat oven to 375 degrees F.
- Mix together dry ingredients in a bowl. Set aside.
- Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
- Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
- Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
- Finally, add the dry ingredients and mix just until combined and wet.
- Scoop the mixture into a prepared muffin pan
- Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.
Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)
*Nutrition Information is for 1 regular size muffin.
|Total lipid (fat)||3 g|
|Carbohydrate, by difference||17 g|
|Fiber, total dietary||1 g|
|Sugars, total||8 g|
|Prep Time||15 mins|
|Cook Time||20-25 mins|