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.

IMG_0483 IMG_0503

And then while your kids are happily consuming their super healthy muffins, sit back and enjoy a couple yourself.  You are however a Super Mom/Dad now.IMG_0488

These are so good.  I think they are going to be our new go-to breakfast, mid-morning snack, afternoon snack, bedtime snack……..


 Recommended Products

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
  • 1/2 tsp – salt
  • 1/4 tsp – nutmeg
  • 1/4 tsp – cinnamon
  • 3/4 cup – sugar
  • 4 tbsp – butter, without salt
  • 2 large – egg
  • 1 tsp – vanilla extract
  • 1/8 cup – apple juice
  • 1/4 cup – applesauce, unsweetened
  • 1 medium – carrots, raw
  • 2.5 cup – fruit and veggie puree
  • 1/4 cup – yogurt, plain
  1. Preheat oven to 375 degrees F.
  2. Mix together dry ingredients in a bowl. Set aside.
  3. Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
  4. Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
  5. Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
  6. Finally, add the dry ingredients and mix just until combined and wet.
  7. Scoop the mixture into a prepared muffin pan
  8. 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.  



Sounds yummy, any substitute for the sugar you can recommend?I am trying to eliminate as much sugar as I can from stuff I bake. Thanks! Love the site !

This is a great recipe. I have used all sorts of veggies in my muffins, but never before have I thought of broccoli. What a great way to deliver a super food.

Also, even if your kids are great fruit and veg eaters, I always like recipes like this as a way to go a step further and get them extra in a snack too.

Great idea!


Be careful not to add too much broccoli, I used broccoli, carrots, and pear sauce for my fruit veggie combination and the smell of cooked broccoli wafting off my muffin was just not appealing. The original recipe used less broccoli, so I wonder if you noticed the scent?


I made these this morning and they were a terrible disaster. They absolutely would not cook through! I cooked them way past the recommended time and the tops were starting to brown but the inside was still raw batter. Too much puree to dry ingredients maybe?

Did you make regular size muffins? Yes I would bet the problem was too much puree. I made a really large batch with all of the puree that I made and so it probably evened out. Don’t give up – they really are delicious. Also you could try making mini muffins. Those worked out really well for me. Good luck!

You can definitely try decreasing the sugar in this recipe. I have cut the sugar in a lot of muffin recipes by 1/2 and they have turned out fine. If you try it, let me know how they turn out!


These muffins were fabulous! Made them this morning and my 13 mos old LOVED them! My husband is very picky and he loved them, too- he can’t bear to let me freeze any! I followed the recipe exactly this time, but I am going to try decreasing the sugar by 1/2 in the next batch. I’ll let u know if it works. Thank you, for this wonderful recipe, I know I’ll be making them again!


Love this muffins! I changed the zucchini for celery an added flaxseed and chia seeds and they turned out delish!!! Can’t thank you enough!


Natalie, I also tried to make regular sized muffins and they didn’t cook in the middle. I think the temperature might be too high but I’m not a skilled enough baker to know what the best temp and time to use. I do not have a mini muffin pan to make these.


Sorry they didn’t work out! 350-375 are very common baking temps for muffins. Because of the veggie puree, they definitely may need a longer cooking time though. And ovens do cook a little different. My oven tends to take a little longer than what most recipes state. Try 350 degrees, but you will probably have to bake them for 30 minutes. Let me know if it works out!


What a great recipe!!! I just made made my second batch as the first batch was a flop because they wouldn’t cook all the way thru. The reason the first batch did that is because the veg/ fruit purée was too liquidy as I had used too much apple juice. Try making the purée thicker and they will turn out muuuuch better:) also mini muffins is the way to go. Hope this helps!


These are amazing!!! Thank you for a fantastic recipe! We LOVE them! My 2.5 year old has had two since they cooled. (in a matter of 10 min!) I made an pear/apple sauce and added that instead of apple sauce. I omitted the yogurt and added 1/4 cup more of the pear/apple sauce, cut the sugar in half and used all wheat flour.

I work for a non-profit Common Threads as a Chef Instructor teaching after school cooking classes to children 8-11 and very passionate about healthy foods. Your website is fantastic and I’m so glad I found it! Keep up the amazing job and thank you for sharing your wonderful recipes!!

I have made a lot of muffins trying to get fruits and veggies in my super picky children and these are by far the best! They both love them and they are packed with goodness.


The only problem with taking the yogurt out is that you’re taking out some of the protein.
I’d love to see a nutrition breakdown for these muffins.


Your right Hilary, I am taking the protein out of the muffin however I did that for my own selfish reasons…my son gets plenty of protein in his diet but lacks fruits and veggies so that is why I decided to take out the yogurt and add more apple/pear sauce. :)

Elana Kahan

My son can’t eat dairy. Any suggestions for a substitute for the yogurt? Also, we don’t use sugar – has anyone tried this recipe with honey?


Hi! Made these 2 days ago and turned out great! My supper picky 15month old ate it!

How are they stored!? On counter or in fridge.
I saw you wrote in freezer but then everytime you were to go to eat one you need to let it thaw out?

You definitely don’t have to store them in the freezer. We just don’t eat them that fast. You can store them in the fridge or on your counter as well. They won’t last as long on the counter, but if you plan to eat them within a few days they should be fine. I just store them in the freezer and then when we want to eat one, pop it in the microwave for 30 seconds. Good luck!


I’m picky when it comes to fruits and veggies. This seems like a good way to eat more veggies. Do you know the caloric values?


I made these today and they also took at least 45 mins to bake and still were very moist. I used steamed caulifloer, apples (they were very wet), applejuice and fresh brocoli (maybe my mistake)…they tasted too brocoli’y….my 4 year old and I threw away. I followed the recipe and can’t see how everyone loves them….any secrets I’m missing, don’t know if I’d try again or not.


Made these today and we didn’t like. I didn’t steam the brocoli and used steamed cauliflower and apples, they took forever to bake, like 50 mins and tasted too much like brocoli. not good. any suggestions?

I am sorry to hear they didn’t turn out for you. Here are a few suggestions:

1) Don’t use steamed cauliflower – use steamed broccoli – I only used about ½ cup of it.
2) They turn out better as mini- muffins because they are smaller and take less time to bake.
3) Follow the recipe as close as you can. I made them using the exact recipe on the site and they turned out delicious.

Good luck!

If your blender is strong enough, then you can definitely use a blender. The only problem I can foresee is if it makes the puree too ‘liquidy’ from over-blending. I would try pulsing it to get it into a puree, and not completely blending it.


Thanks for sharing! I made these using what was on hand in my fridge, so quite a different fruit/veggie mix, and they turned out great! My 14month old has given them his approval too by munching one down happily at lunch:)
I used spinach, peppers, cucumber, apple, banana, strawberries, carrots, and butternut squash. I left the carrots and strawberries to mix in after the purée was finished- shredded carrots and small pieces of strawberries.
I also used vanilla Greek yogurt as it was what I had, so I reduced the sugar by 1/4 c and likely could have used less if wanted, although I don’t find them overly sweet. I also sprinkled oats on the top just for fun:)
Thanks for the great recipe!

Wow – interesting! Did the peppers and cucumber give it a different flavor? I have found that cucumbers have a surprisingly strong flavor. Glad they turned out for you!


No, I didn’t find any flavour overpowering. I used only about 1/4 of an English cucumber bc that’s what I had, and maybe 1/2 of a small pepper total. I used green and orange bell peppers so nothing with huge flavour, but threw them in for the nutrition. The bulk of the mix was banana, squash, and spinach. They are quite tasty!


I made them today, they are delicious!
I was wondering what kind of sugar do you normally use to cook for your kids? I used for this recipe pure cane .. But i was thinking what kind of sugar is better for my kid (he is almost 3)?

Marcy – that is a great question! Our opinion at SHK is that all simple sugars — agave, sucrose, honey, maple syrup, raw sugar, molasses, brown sugar, corn syrup, turbinado sugar, etc should be reduced in your diet. While there is much controversy around this issue, your body processes these sugars much in the same way. Choose your favorite kind and use it sparingly!

Splenda leads into an entirely different class of sweeteners known as ‘artificial sweeteners’. Splenda is the commercial name of sucralose which is derived from sucrose. It is not broken down by the body and so it does not provide any calories. It is 600 times sweeter than table sugar and so less is needed in comparison. Hope that answers your question!


Yes thank you! and Is it a good idea to give my kids splenda instead of regular sugar? What do you think about this?
Thanks : )

I would not recommend giving your kids splenda as a replacement for other types of sweeteners. I would recommend trying to cut back on added sugars in general in your children’s diets. The best way to do this is by replacing processed foods with natural whole foods! If you do a lot of your own baking and cooking, it is almost always possible to decrease the sugar in recipes. Good luck!


Hi I want to make these for my kids but I was wondering could I use lactose free yogurt instead of the greek variety as my son cant handle lactose :-( if not could you please suggest something else to use instead


I was wanting to make these for my kids but I need to replace the Greek yogurt as my son is lactose intolerant could I use lactose free yogurt? or would something else be more suitable?

You could substitute a few things. The yogurt is mostly in the recipe for moisture so you can try:

1) a little more banana
2) more applesauce
3) tofu – I would buy the soft kind.

Good luck!


This is great! Hoping to try them this week for my picky eater. Any thoughts on making them gluten free? I also have to cut out the eggs…. so this may not work.


I love these! Thanks so much. I used what I had on hand so my puree was different. I ended up with zucchini, carrot, banana, strawberries, and prune juice with the apple sauce. I used just under half a cup of sugar and omitted the salt.

I was thinking about the comments regarding substitutes for the yogurt. If you didn’t want to use the yogurt, but still wanted some protein, I bet you could easily slip some white beans or chick peas into your puree instead. I can’t imagine it would affect the taste at all.

I did not have trouble with the consistency. There are probably three reasons for that.

1. I did make mini muffins.

2. When I finished my puree it was only about 2- 2 1/4 cups, but I was so happy with it I didn’t want to risk messing around. So I used it as is.

3, I used my stick blender (immersion blender) instead of my food processor to make the puree. This might be a good idea for those that had issues with it being too loose. I had great control over the texture and added liquid a little at a time until it looked right. This would also allow you to phase in fruit/veggie pieces as your kids get used to them. Just thought it might help someone else.

Thanks Again!


Reading over the ideas on not using yogurt (like a previous poster, it’d be for my personal preference as I’m just not fond of yogurt at all… though the kids are)… might a soft tofu work to replace it? Or if it is in there just for the protein, the white bean idea is decent, or an alternate flour that is higher in protein maybe?


Just tried these with Carrots, Apple and Zucchini and my daughter wasn’t sure at first but after she tried them she said she liked them. I didn’t tell her about the veggies in them just told her they were apple muffins. What can you add to the recipe other than the butter? Can this be replaced with applesauce? Thank you for this great recipe.

You can try applesauce, which is normally a great butter/oil replacement in muffins; however there is already applesauce in this recipe and so I’m not sure how it would turn out. You can also add mashed beans – some kind of white bean would probably be best – as a butter/oil substitute in muffins. Give it a try and let us know how it turns out!


My very picky 2.5 year old doesnt eat ANYTHING!!! I made these, so far a few times, the puree with steamed brocolli, squash, cauliflower, apples and banannas. I made so much of the puree I froze 1/2 of it!! For yougart, I used the low fat organic bananna, to stick with the “theme” added some food coloring to make them purple, cakled them princess Aurora cupcakes and my kid has been going mad over them!! Tonight I am going to try to vary the recipie to make chocolate muffins… fingers crossed!!!


I made these today, gluten free and also without the egg. I think I need to tweak them a little bit…but my picky 3.5 year old ate two without hesitation! My husband and I could taste/smell the broccoli a tiny bit…but obviously our son didn’t notice, or didn’t care :) Thanks for posting!

Rachel Schaden

Try using Stevia, honey, or agave in it or don’t put any sugar and see how it comes out. With the Apple sauce and the apple juice and the carrots it just might be sweet enough for you? Good luck Amy


My kids are allergic to dairy and egg whites. Any substitutions? I can use just the egg yolk but not sure if I could use soy milk and yogurt?

You could try using soy yogurt, or if you wanted to replace the yogurt you could substitute a few things. The yogurt is mostly in the recipe for moisture so you can try: 1) a little more banana 2) more applesauce 3) tofu – I would buy the soft kind. Good luck!


I just finally made them yesterday and used the soft tofu (I just don’t like yogurt and tend to taste it even where folks don’t think I will) and we used brocolli and Kale, butternut squash, banana and applies plus applesauce and carrots They are great, no taste of brocolli here. Ours was steamed but not so much it was mushy. Maybe that makes the difference? The 7 year old who helped and knew what was in them loved them. The 2 year old didn’t taste, maybe one day when she’s in a better eating mood. She’s a funny one though, she’ll turn cake down sometimes.


You can use almond ‘yogurt’..I use the vanilla flavour and it is excellent. You can also use soy yogurt but I think the almond has more flavour and is less processed.


I make these at least once a month.. I use fresh as well as frozen fruits and veggies.. this last batch used spinach ,zucchini, parsnips, carrots, raspberries, blackberries,pineapple,apple & mango! I just puree whatever I have on hand and use 2 1/2 cups of it..

I just made these on Monday and I followed the recipe almost exactly (I only added a hint more cinnamon and had to add more applesauce b/c I didn’t quite have 2.5 cups of puree). I did mini muffins at 350 degrees and had similar issues as those posted above with a tiny bit of the center refusing to cook. I had to cook them for much longer to cook through fully, resulting in the outsides and bottom becoming a bit crispy.

The second issue arose when I tried to take off the paper wrappers and the paper rips, leaving the outsides coated in paper. I wind up losing half the mini-muffin b/c I have to cut off all of the edges to remove the paper.

Now, my children enjoy them, although they are a bit dry so I would really love suggestions on how to avoid this problem. Use less puree? Avoid the paper? Less applesauce?

My suggestion would be yes, use less applesauce or puree. It sounds like for whatever reason your muffin is just too wet. Also you can try baking at 375 for a few minutes less and see if that helps. As far as the muffin sticking, I didn’t seem to have that problem, but they actually make a muffin liner that has a parchment paper type material lining the paper for this very problem. I found some on Amazon and added a link above to the post. Good luck!

Jenna Hellekson

I just made these tonight and I am having the same problems with them not cooking through! I thought I could use any fruit or veggie for the puree as long as it equaled 2.5 cups. I just threw in anything I had in my fridge. Peppers, banana, apples, carrots, spinach, and avocado. I also added apple juice and apple sauce. The batter didn’t seem overly liquidy at all. It was the consistency of a thick pancake mix when I put it in the pan. I tried baking for an HOUR and they still wouldn’t cook through. I had to throw them away :( Super bummed, these look delicious, Natalie!



So i tried to make this muffin today, and while the batter tasted delish (i followed the recipe almost to a T); i had similar problems as noted above: (1) center didn’t cook (i don’t have mini muffin tins, so i used reg) and (2) the batter stuck to the muffin liner?! What temp do you recommend for reg muffin tins and should i spray the liners first?


Thankyou so much fr this wonderful recipe which my kids love! My kids do not eat ANY fruit nd vegetables bu love these. Thank you.


I am not into this kind of thing (myself) at all, as far as me eating it. I made these for my son (18 months old) tho because he needs all that extra stuff that he won’t taste.

I just want to tell you about these disgusting (yet delicious) muffins I made. Disgusting to me but my son eats 3 in a sitting and THAT’S what counts!

I used blueberry yogurt. Not as much as it called for, but what I had available. A little butternut squash. I also used soup lol. Yes, soup. I had all this butternut squash soup that was going to get thrown away. I used apples&more butternut squash soup for my applesauce. Yes, I was just going w/whatever. I put strawberry and kiwi in too. They came out really spongy and mushy on the inside (no doubt because of too much liquid). I also added the apple juice. Hey, I never claimed to be an awesome cook! I was all ready to throw them away, but I figured he’d at least try them. He won’t stop asking for them now! SO GROSS! But so good to him!

Thanks tons for this recipe. It will be a go-to from now on.

Another plus for too much liquid is the fact that they don’t crumble everywhere so I don’t mind him walking around the house w/one in his hand!


I know you’re probably sick of this question, but… I’ve attempted these twice with no luck. I use squash, sweet potato, zucchini, broccoli, carrots, banana, and apple, along withy the rest of the ingredients. The muffins never cook all the way through. I’ve tried adjusting the time and temp with no luck. I think maybe there is too much moisture in the squash and/or sweet potato. I really don’t want to omit anything I add because they are really delicious. QUESTION…Is there anything I can add to the recipe to fix the moisture issue?

Since so many people have been having this problem I added some recommendations to my instructions:
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 that helps!!

Ok – so I changed the recipe just a bit – decrease the yogurt – only add 1/4 cup. Also decrease the apple juice to 1/8 cup. The moisture content of the vegetables and fruit will make a difference and so if you use others than what is listed in the recipe there are no guarantees! Good luck and I hope they turn out for you :)


Thank you, Natalie! I’m excited to give it a try. Fingers crossed! I’m not giving up until it comes together because I just can’t wait to feed these to my daughter. Thank you again!


I thaw them and then cut it in half (as mine wasn’t cooked enough in the middle, so it’s a little gooey) and toast it. It crunches it up a little. I just take one out at a time because I never know if my little one will actually want it!

I tried the recipe again but I altered a few things. I used agave nectar instead of sugar (and based on recommendations, only did 1/2 cup of it) and I was really worried because of how liquid the egg/sugar mix was given how wet the muffins were the last time. My yogurt was only a 6 oz serving, not an 8 oz as well.

So for the puree I only added the smallest splash of apple juice and skipped the applesauce entirely. I did this because I also pureed the carrots, creating more liquid (and threw a few blueberries in there too, but not many).

It only made 2 cups of puree and just used those.

I also added a few tablespoons of ground flaxseed and about 1/4 cup of chia seeds to the dry mix, plus 1/2 teaspoon of baking powder.

The batter was still very wet, but near as much as the first time. I used mini parchment baking cups I bought off of Amazon this time and didn’t even attempt to make any large size.

They were still a bit wet in the middle, especially if I did two trays in the oven at once (this seems to affect the cooking time significantly, but I don’t like allowing the batter to sit long enough to do a single tray). I had to cook them closer to 25 minutes and was afraid the centers would still be too raw.

It ended up just perfect, especially the trays that cooked alone. My picky 3.5 year old who won’t touch a vegetable will devour them.

They made 48 mini muffins (I probably could’ve squeezed one more, but wasn’t going to due to pan size).

And the parchment paper worked perfectly and they didn’t stick at all. Just be safe, after they cooled, I took the paper off all of the muffins before freezing them.

It’s summer in Texas so if we’re going to be outside for a while, I can just grab them from the freezer before we leave and the mini muffin is thawed within 2 hours. Otherwise I pop them in the microwave for about 20 seconds.

I think the wetness of the ingredients could be lowered even more and I think the baking powder helped them puff up a bit more so they weren’t as dense.

Glad I tried these again, even though it takes forever to serve out 48 mini muffin cups. :p

Forgot to add to my very long new comment: I did not add ANY butter. I substituted applesauce, another reason I was not worried to use less puree, because the butter/egg/sugar mix was extremely wet with applesauce/egg/agave versus butter/egg/sugar.

I just got notification that at her preschool a child is very allergic to eggs, so my daughter can’t bring anything containing eggs in her lunch. Now I’m wondering if pumpkin would taste okay with the other ingredients to substitute for egg, or if something else would work.

These are the parchment cups I used. Thanks to the amount, I won’t need any for a long time, but we do love our mini muffins.


Second try and still no luck. I followed the recipe excactly and skipped the apple juice part. It was better than the first time i made but still watery inside. But my little one still enjoyed it(is it safe to eat?). I will try it one more time.


If you were to use Stevia, be careful as it is very potent. I actually enjoy Xylithol but again, you need to test the quantities. Agave is quite high in fructose content..honey might be a better option…but again, with apple sauce, juice and carrots, you might not even need sugar. Once you’ve reduced sugar in your diet, you tend to need less and less in your baking!


Loved these! Made them for my kids and I added a few chocolate chips to make it fun! They gobbled them up! Definitely will make them again. Baking time was quite a bit longer than recommended in the mini muffin tin. I also added 1/2 the sugar, used vanilla yogurt, added 1/4 cup wheat germ and white bean puree…gotta stick them in where I can!!!


Hey All! I may have stumbled upon a solution to the gooey center issue. One day while I was making these I ended up with way too many chopped veggies but didn’t want to make a double batch (thank goodness because they wouldn’t cook through again). So I put the extra chopped veggies in the fridge and forgot about them for a few days. When I finally decided to try the muffins again I noticed that my veggies were a little DRY. Then a lightbulb came on in my head! My veggies were DRY! Hence less moisture in the batter! I also followed Natalie’s advice: “decrease the yogurt – only add 1/4 cup. Also decrease the apple juice to 1/8 cup.” Finally, my muffins came out perfect! FYI I use sweet potatoes, zucchini, carrots, broccoli, squash, banana, and apple. I also made the mini muffins. I haven’t tried this again so maybe it was a fluke but I would urge anyone willing to try it out. These really are delicious!


Did you only use the recommended 2.5 cups of veggie/fruit puree? The first time I made them…I accidentally added all of my puree & I had the same problem.


Soo good!!! I followed the recipe, used a mini muffin tin and they are just perfectly delicious. My daughter loves them.

I am thinking about adding bran to these – how much do you suggest I add? Should I replace some dry ingredients with the bran?

This may be a silly question but what do I do to make these gluten free?

Thanks so much

Laura – I’m so glad they worked out for you! Honestly I am not sure how much bran you would add – but I would love to experiment with it. I don’t think I would replace it with dry ingredients though. In other bran muffins that I have made the bran is just an added ingredient. I am working on perfecting this recipe and if I add bran and it works out it will be in the new recipe!

Thank you, I’ve recently been looking for info approximately this topic for ages and yours is the greatest I’ve found out till now. However, what about the conclusion? Are you positive about the source?


I frequently use dates as sweetener. You could add them to the fruit and veggie puree. I haven’t made this recipe yet so I am not sure how many too suggest.

Becky Turner

I personally would. I puree everything I put in there anyway. It probably will still be a bit gummy, but at the same time, with mine I just cut them in half and toasted them and it heated well enough for my son to eat them.


Hi, i just made it they are still in the oven when i realize that i forgot tu put the eggs!!! Oh my god.. do you think they came out ok or i they will be a disaster :-( im so sad… i was so exciting that my 15 old months baby try them

I’m so sorry! That is seriously the worst. I honestly don’t know on these muffins – eggs are used as a raising agent and there has been a lot of problems with these muffins not being done in the middle. I’m sure you have discovered the answer a long time ago and I really hope they turned out for you!

Becky Turner

I did a batch of these that came out done in the middle! I did use diff ingredients and the ingredients are kinda creepy lol

I used LOTS of strawberries, some broccoli, some banana, apple/sweet potato yogurt and green bean puree for the veggie/fruit part. Did not use any apple juice or other liquid.

My child goes thru phases where he doesn’t want specific things, so I don’t know if he just thinks these are gross or if he is over the muffin thing for the time being. I usually only give him half of the muffin anyway. He will generally eat half and then doesn’t want the other half.

But just thought I’d mention that those ingredients do work to make it cook thru.


I just made some and they still didn’t rise that great, but they were cooked in the middle. For my fruit and veggies, I used lots of strawberries (probably mostly strawberries), half of a banana, green bean puree and broccoli puree. Also used apple/sweet potato yogurt. Didn’t use any apple juice. Everything else I did the same.

I know, sounds gross. My (almost) 2 year old eats 1/2 a muffin at a time. He will eat half of this and then not eat the other half.

BUT it could be that he’s not in the muffin stage right now. He does go thru phases of what he’s going to eat and not.

Personally I think all these veggie muffins are gross, but if my child eats it, I don’t care!

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Sarah Andrews

I just made these fabulous muffins. In my food processor I used kale, carrots, blueberries, bananas and apple along with some apple sauce and a splash of peach white grape juice . I substituted the cup of sugar for a 1/2 of brown sugar the put the mixture in mini muffin pans and baked for 20 minutes on 375. They were amazing and my 23 month old daughter loved them… Thanks so much for this recipe.. Its definitely a keeper!!!

Sarah Andrews

I just made these fabulous muffins. In my food processor I used kale, carrots, blueberries, bananas and apple along with some apple sauce and a splash of peach white grape juice . I substituted the cup of sugar for a 1/2 of brown sugar the put the mixture in mini muffin pans and baked for 20 minutes on 375. They were amazing and my 23 month old daughter loved them… Thanks so much for this recipe.. Its definitely a keeper!!!

Sarah Andrews

I just made these fabulous muffins. In my food processor I used kale, carrots, blueberries, bananas and apple along with some apple sauce and a splash of peach white grape juice . I substituted the cup of sugar for a 1/2 of brown sugar the put the mixture in mini muffin pans and baked for 20 minutes on 375. They were amazing and my 23 month old daughter loved them… Thanks so much for this recipe.. Its definitely a keeper!!!

Sarah Andrews

I just made these fabulous muffins. In my food processor I used kale, carrots, blueberries, bananas and apple along with some apple sauce and a splash of peach white grape juice . I substituted the cup of sugar for a 1/2 of brown sugar the put the mixture in mini muffin pans and baked for 20 minutes on 375. They were amazing and my 23 month old daughter loved them… Thanks so much for this recipe.. Its definitely a keeper!!!

Sarah Andrews

I just made these fabulous muffins. In my food processor I used kale, carrots, blueberries, bananas and apple along with some apple sauce and a splash of peach white grape juice . I substituted the cup of sugar for a 1/2 of brown sugar the put the mixture in mini muffin pans and baked for 20 minutes on 375. They were amazing and my 23 month old daughter loved them… Thanks so much for this recipe.. Its definitely a keeper!!!

Julie St-Jean

The muffins sure did make my day! My dgt and hubby ate 4 each. I get anxiety over my dgt’s picky eating. She is 3 year old and does not eat “any” fruit and will only eat broccoli. She loves her meat. I puree lots of veggies in my spaghetti sauce and taco meats. I will definitely have fun adding a variety of fruits/veggies to these muffins. Actually, our son has a hockey practice tonight and I’m bringing them along. Many thanks.


Looking forward to making these within’ the next few days. My 1 year old has all of a sudden decided she doesn’t want ANY pureed food, but solids only…..however NOT veggies. So I need to get them into her somehow…….came across this recipe and can’t wait to try it out. Just wondering if you could substitute the apple juice for O.J.?


Thank you SO much for this recipe!!! I made both the mini and regular size muffins. Followed your recipe to almost a T, and it was right on. I’m a decent cook but tend to fall short when baking. But with your great instructions they came out delicious. I’m very excited.


Made the mini muffins and they turned out FABULOUS!!! I made them with green beans, broccoli, carrots, apple, and banana. Even my husband is enjoying them! So happy to get even a bit of veggies back into my little girl!! Thank-you soooooo much :)


I’m a nanny and I was sick and tired of feeding those over processed, sugar-filled, not-in-any-way healthy muffins from the store. When I found this I thought it would be a great little activity for me and the 5 year old to do while the 18 month old slept. After sneakily pureeing all the veggies while he wasn’t looking, the little man helped me with the rest of the recipe. When they popped out of the oven they were green and initially he looked disgusted. Thinking fast I told him they were Hulk muffins and they would make him strong like the Hulk. BINGO! He ate like 5 that day. After that we limited him, but both him and his brother love them! I substituted broccoli for kale (which you kinda taste) and omitted all the sugar since both boys have enough extra energy in them to start with. Thanks so much for this!


What did you sub egg with? I have a dairy/egg/nut allergy tot here if love to make these for. I can use his coconut milk yogurt. I usually use pumpkin for egg…


My toddler can’t have bananas or dairy and since these only bake for 20 minutes, that’s not enough to ‘kill’ whatever bothers him. If I omit the bananas and yogurt, should I add more applesauce or pureed pears? I’m assuming I just need something sweet and bulky. Thanks.


I am happy to say I just made these and they turned out perfectly! I used pumpkin, blueberries, spinach and kale mix, carrots and a banana and apple for my two and a half cups of purée. I omitted the apple juice and yogurt because I didn’t have any and I used almond extract instead of vanilla and they have amazing flavour. Cooked at 350 for 15 mins was perfect. Used mini muffin container and parchment cups. This will be my standard go to muffin recipe from now on!


I just made these delicious sounding muffins and was so disappointed. I used the same ingredients as the recipe said except I used cranberry juice instead of apple. I made the mini muffins as suggested. They were so mushy inside. We will eat them so not to waste all those ingredients.

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I just made your recipe, using cauliflower, broccoli, carrot, banana, apple and half of miss 2’s unfinished pear. I didnt have cinnamon so i used a touch more vanilla and I used self raising flour as that is what I had nutelex and lactose free yoghurt. Well miss fussy 2 (lactose intolerent) is running around saying cakey over and over so they must be good.

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I made these today and they turned out great! I am a terrible baker, and am so happy they turned out delicious. My extremely picky 3 year old who won’t let a vegetable cross his mouth, gobbled it up!

Sam Wales

My daughter doesn’t eat dairy either. I haven’t tried this recipe yet but I plan to this week. I am planning to use coconut milk yogurt, which she loves! Normally I give her raspberry, blueberry or vanilla coconut milk yogurt but I think I can get away with using the plain in this recipe.
We also don’t use sugar. I was planning to try using shredded coconut. I’ll let you know how it turns out!


Excellent Recipe! I pureed one cup of spinach, one banana and one cup of pumpkin puree for my veggies (I try to use one green and one yellow veggies). Son loves this muffin :) I feel good knowing that he’s eating something healthy as a snack. I freeze the rest of my muffins in double freezer bag to prevent freezer burns and reheats it in the microwave. I’m planning on trying sweet potatoes and butternut squash next!!!


Excellent Recipe! I pureed one cup of spinach, one banana and one cup of pumpkin puree for my veggies (I try to use one green and one yellow veggies). Son loves this muffin :) I feel good knowing that he’s eating something healthy as a snack. I freeze the rest of my muffins in double freezer bag to prevent freezer burns and reheats it in the microwave. I’m planning on trying sweet potatoes and butternut squash next!!!


This are amazing! my toddler can’t stop asking for more! I doubt these will make it to the freezer because the whole family likes them so much! I used your recipe exactly but I used a pear instead of apple and pear juice instead of apple juice. I also used vanilla yogurt because that is what I had on hand and they were A.M.A.Z.I.N.G.


I just made these as mini muffins and they turned out great & are very yummy! I followed the recipe to a T except the the sugar….I added only a 1/4 cup and they were delish!
I’m hoping my picky 18 month old son likes them as much as I do…we will find out tomorrow.
Thank you for the wonderful recipe!


Made these tonight and they are AWESOME!!! My 3 year old won’t go anywhere near a veggie, but he loves anything in muffin form. Can’t wait to experiment with different variations of fruits and veggies. I would definitely cut back on the sugar next time. Maybe leave it out completely! Thanks for the great recipe!!!!


Have made these about 20 times. Never had any problems. I don’t really stick closely to the measurements and I use all of the purée (not 2.5 cups). I also just throw all the veggies (in chunks) and any wet ingredients into my processor all at the same time. Then I just pour that into the dry ingredients ( flour, sugar, baking soda, cinnamon and nutmeg). Sometimes I have to cook them 5-10 minutes longer and I make regular size muffins. Couldn’t be easier and my kids- ages 6 and 8- won’t stop eating them. Saw my husband (who HATES when I hide veggies in foods) sneak one last night :)


Should these be stored in the fridge because of the yogurt in them? They are awesome btw. My picky boys love them. I make them gluten free also.

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These muffins are fantastic, thanks for sharing the recipe. I just wanted to let you know that a friend suggested I add 1 tbsp of baking powder for full size muffins and they turned out perfectly. I also used lentils in the veggie purée and substituted some chia seeds, oats and oatmeal baby cereal (for the iron) for some of the flour. The muffins are awesome. Even my husband liked them, and my kids didn’t leave enough to freeze for later.


These ruined my evening and wasted a lot of good fresh products. I did everything exactly as the recipe suggested, baked for more than 30 minutes, and the inside was wet and raw. Same happened to the next batch. I later saw a number of commenters mentioning the same problem.


These turned out great here! I didn’t have an apple or apple juice on hand, and my kids don’t like carrots, so I made a few adjustments. I put 2 baby carrots in the main veggie puree to disguise them. I used strawberries instead of an apple. Since strawberries are more watery than apple, I didn’t use any juice. I baked them in my mini-muffin pan, then cooled and froze. I have been putting them in school lunches, and all my kids love them -plus have no idea there’s veggies in it :)


We made these last night and they were FABULOUS! We used 3 bananas, 1 cup steamed broccoli and a whole zucchini–didn’t even need apple juice, sauce or apples. We baked for 17 minutes and they were perfect! My husband and I couldn’t stop snacking on them last night! I love your site and your recipes! Keep up the awesome work!

If you are making regular size muffins you can try adding 1 tsp baking powder. And yes definitely only use the 2.5 cups puree – more will be way too much liquid.

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