Power Packed Fruit and Veggie Muffin Recipe for Picky Eaters

Power Packed Fruit and Veggie Muffin Recipe for Picky Eaters

Our famous fruit and veggie muffins recipe!

These are the perfect back up plan when you have those days where your picky eater just won’t eat anything!  Packed with fruits, veggies  (like broccoli, zucchini, and carrots) and whole grains, you can be sure your little one gets a whole lot of nutrition in one little muffin!  

Fruit and Veggie Muffin Recipe. www.superhealthykids.com

Picky Eater Solution

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 backup plan.  Today our backup plan is these fruit and veggie 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, 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.Fruit and Veggie Muffin Recipe. www.superhealthykids.com

Delightfully Sweet and Moist

You might think with as many fruit and veggies in these muffins that there is no way on Earth they could taste good!  Even when I was mixing up the batter I was still a little skeptical, and the batter does look a little crazy.  However, these muffins are out of this world delicious!  They have a buttery sweet flavor and are super moist.  My kids help me make them and know exactly what is in them, but don’t mind at all because they taste so good.  A lot of times kids don’t like fruits and veggies because of texture and not necessarily flavor.  All of the fruits and veggies in these muffins are chopped so fine that the texture isn’t an issue!


Fruit and Veggie Muffin Recipe. www.superhealthykids.com

Whenever I make these, I always make regular size muffins as well as mini muffins.  My older kids like to eat the regular size muffins, but for my littles the mini muffins are the perfect size!  These freeze really well, and are great reheated with just 30 seconds in the microwave.
Fruit and Veggie Muffin Recipe. www.superhealthykids.com

How to Make Fruit and Veggie Muffins

This is one of the most popular recipes on our site.  Thousands of people have made these muffins and raved about how much their kids love them.  There are a lot of people who have said that their muffins haven’t cooked all the way through.  I have tested and retested these muffins and these are my best tips to make sure they turn out for you:

  1. Make sure you use the fruits and veggies that are included in 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 tested them and so I don’t really know how they react in the recipe.  The moisture content of the fruits and vegetables will make a difference as to how well the muffin will cook.
  2. If you are making regular size muffins, don’t use muffin liners, just bake directly in your muffin tin.   If you bake with a liner, it takes a lot longer baking time, and even then the bottom still sometimes ends up a bit wet.
  3. Only fill your muffin tins 3/4 of the way full.
  4. Make sure your broccoli and zucchini are steamed.  You will want the zucchini you use to be on the smaller size – the larger size zucchini have a lot more water and this recipe doesn’t take that into account.
Power Packed Fruit and Veggie Muffin Recipe for Picky Eaters. Our most popular muffin because it has veggies inside! We have these ready to go on school mornings.

When you blend all of the produce together, it will look slightly like baby food, or pesto……don’t be scared. If you don’t like carrot shreds in your muffins then blend the carrots with everything else.

Fruit and Veggie Muffin Batter.

My kids 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.

Fruit and Veggie Muffin Batter.

Lots of Nutrition in One Muffin

These fruit and veggie muffins have all of the elements to basically be a complete meal!   Veggies: broccoli, zucchini and carrots.  Fruit:  banana and apple.  Grains:  Whole wheat flour.  Protein:  Greek yogurt.   And lots of vitamins and minerals!  And let’s not forget fiber – these little muffins are packed with it!  If your kids need a boost, then this is the recipe you will want to make for them!

Power Packed Fruit and Veggie Muffin Recipe for Picky Eaters. Our most popular muffin because it has veggies inside! We have these ready to go on school mornings.

Our Muffin Category is one of the most popular on our site.  Check it out for LOTS of yummy and healthy muffin recipes!

Power Packed Fruit and Veggie Muffin Recipe




Power Packed Fruit and Veggie Muffins

Power Packed Fruit and Veggie Muffin Recipe for Picky Eaters
Serves: 36 Mini-muffins or 20-24 regular-size muffin
Cook Time: 15 m


  • 1 cup – flour, whole wheat
  • 1 cup – flour, all-purpose
  • 1 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1/4 teaspoon – nutmeg
  • 1/2 teaspoon – cinnamon
  • 1/2 cup – sugar
  • 4 tablespoon – butter, unsalted
  • 2 large – egg
  • 1 teaspoon – vanilla extract
  • 1/2 cup – broccoli, florets
  • 1 small – zucchini
  • 1 1/2 medium – carrot
  • 1/2 medium – apple
  • 1 medium – banana
  • 2 tablespoon – apple juice
  • 1/4 cup – applesauce, unsweetened
  • 1/4 cup – yogurt, plain


  1. Preheat oven to 350 degrees F.
  2. In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
  3. Soften butter.
  4. In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.
  5. In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce.  Pulse until thoroughly mixed.
  6. Shred carrots.  If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.
  7. Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until mixed.
  8. Finally, add the dry ingredients and mix just until combined and wet.
  9. Spray muffin tin with cooking spray.
  10. Scoop the mixture into a prepared muffin pan.  Fill each spot about 3/4 of the way full.
  11. For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins
  12. For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.
  13. 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 muffin

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 58 3%
  • Fat: 1 g 2%
  • Carb: 9 g 3%
  • Fiber: 0 g 0%
  • Protein: 1 g 2%
  • Sugar: 4 g
written by
Natalie Monson

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Carley Spisak says:

Can I use coconut flour or some other kind of flour instead or will that alter the baking times?

Natalie Monson says:

We haven’t experimented with coconut flour, but this is our guide for making those kinds of substitutions: https://www.superhealthykids.com/the-essential-food-allergy-substitution-guide/


These were delicious and perfect day one, light and fluffy. But by morning, they had fallen flat and texture wise were rejected by my picky eater. Any ideas why they would deflate over night? Thanks!

Natalie Monson says:

How did you store them?

Heather says:

These turned out amazing! It’s very helpful to read the blog post with this recipe. A lot of helpful tips so that turn out. My extremely picky 2 year old loves them! I steamed and puréed the carrots with the rest of the veggies just because my toddler is very particular about texture. I also substituted the Greek yogurt for silk almondmilk yogurt alternative because my little one doesn’t tolerate yogurt well. They are a dense muffin and initially a little too moist just out of the oven but perfect after sitting overnight! A must for picky eaters??

Marion says:

My two and half year old grandson cannot wait to make the veggie muffins (banana, carrot and apple variation). He knows the recipe so well that he now takes most of the ingredients out of my cupboards, including two eggs and places them on the worktop ready to use….
Thank you very much…
From a very happy Granny!

Got bored with all the adjectives (how many times can you use “super” in 30 seconds?) I’m so bored, board, bow/errs.

Natalie Monson says:

Thanks for the editorial advice! Our power packed fruit and veggie muffin recipe for picky eaters are so good that we feel like the word super needs to be included a lot!

Georgia says:

I really don’t get why people have problem with this recipe. I am a completely inexperienced baker, and it worked out PERFECTLY from the first try. I followed it exactly as written, made mini muffins and they were just perfect. My lo loved them! And I love them bc they help me endure his veggie-strikes . So, thank you for a great recipe! Congrats!,

Thank you!!!! We’ve tried it so many times because we want it to work for everyone!!

Angie says:

Any substitutions for banana? My son can’t have it.

Applesauce could work as a substitute.

Erin says:

Can I substitute coconut oil instead of butter for my dairy allergy kiddo?

Sure! You can sub coconut oil in these.

Kim says:

These are so great! Any suggestion for substitution for banana?

You could try applesauce!

Sharayah says:

These were super yummy- liked by myself and my kids! I actually had to tell me son to stop eating them ? Recipe was easy to follow and I will definitely use it again.

Jessi says:

Is there a possible substitute for the yogurt? Kiddos belly can’t tolerate yogurt.

Natalie Monson says:

You could add more applesauce or a soft tofu.

Valeria says:

These turned out amazing! So good followed recipe to a T I think walnuts would also be great in these!

Dusty says:

I just made these and my 1 and 5 year old devoured them. Delicious! They helped make them and I was sceptical with all of the veggies that went in that they would eat them at all. This will be a new staple at our house. Thank you so much for the great recipe.

Natalie Monson says:

That is SO great to hear about these muffins!

Heather Baker says:

I’ve made these before and my son loved them! Now im going to be making them for my grandparents who have Dimensia and are not eating enough healthy food. It’s amazing how similar they are to my toddler now! Fingers crossed they like them too!

Fay Simmons says:

Hi, what is considered a serving for your nutritional values chart?

Natalie Monson says:

1 regular muffin or 2 mini muffins.

Patrycia says:

I made these today and they were AMAZING. I am confused about all of the negative reviews. I made them exactly as written – no issues at all. I had to cut my 2 yr old off from having any more b/c I want to freeze some!

I ended up with 2 cups of the vegetable/fruit puree. Some other commenters have talked about 2.5 cups being the goal but I followed the recipe I ended up with 2 cups.
If I had success with 2 cups, and others are having success with 2.5 cups – that just goes to show how forgiving this recipe is!

I used a small muffin tin, no liners. I sprayed with a little oil. They came right out. Done after 17 min. I got 40 mini muffins.

Next time I’ll add flax meal and cut back on the sugar a tiny bit.

These are so goooood and I hate banana!

Rachel says:

Is there another flour that can be used in place of the whole wheat?

Lisa says:

My 18 month old and I both love these! The test will be if my husband eats them too. I can’t taste any broccoli. They just taste like zucchini bread. Which is a little strange, I guess, since I subbed summer squash for the zucchini. Wonderful recipe!

Jane Austen says:


Nicole Welch says:

Wow. These are just seriously yummy! Best muffins i have had!

Alia says:

Hi Natalie,
This looks great! I’m looking forward to try this for my little picky eater. Just wanted to clarify a few questions
1. Do you also steam the zucchini?
2. With the yoghurt, the live video says 1/2 cup but the written recipe says 1/4 cup. Looks like you did use a 1/2 cup in the video
3. It would be great if you could give estimates for the weight of the veggies and fruits considering adding more would mean adding more liquid to the batter

Stephanie Duquesne says:

Sarah says:

I just made these tonight as per the recipe plus a little dash of baking powder, and no apple juice. I also added a bit more flour to the mix to thicken it up. They were really yummy! Baked for about 10 min at 350 and they were cooked perfectly. Made 48 mini muffins. Now to see if my 18 month old will eat them! ;). Thanks for sharing!!

Nia says:


I’m thankful I read comments before baking, because I only have a regular size muffin pan too, no mini. It was too late for me to thicken my puree, so I added more dry:

– additional 1/2 cup white wheat flour
– additional 1/2 cup regular. white flour
– additional 1/2tsp. baking soda.
– I sprinkled more cin/nutmeg/salt, nothing significant, just enough to offset the additional dry ingredients.

Baked 375° / 20min. – Perfect!

My 3yr old ate one muffin, and that’s enough of a win for me. Thank you so much for sharing!!

Claire says:

Just tried making these for the first time and they turned out fabulous! So good! I did add an extra 1/4 cup of flour for high altitude (5,600ft). I’ve found this helps with all my baked goods. I will definitely be making more. Thank you for this recipe!

Natalie Monson says:

Great feedback! Thank you and I’m so glad you enjoyed them!

Stephie Campbell says:

Just made these and they taste good but trying to figure out why it came out so dense and not light and fluffy. Any ideas? I used my baby breeza to steam/blend and then poured the hot mixture in with the cold egg mixture. Could this be why? Thanks in advance!!

Natalie Monson says:

Have you read through the other comments? There are lot of different factors that could alter the way the muffin turns out in this recipe.

Carmen Chan says:

I just made these and they turned out absolutely perfect. Followed the recipe exactly except I used coconut sugar instead but with the same amount. My kids can’t keep their hands off!! I used a mini muffin tin without the linings and I got 24 perfect pieces.

Tanya E Alvarez says:

Do you think I would be able to shred the Zucchini instead of steaming it?

Alicia L says:

As mom I love these too! I’m wondering what the serving size is for my own calorie counting purposes.

Ellen Leopold says:

How could there be zero fiber in these muffins with all those fruits and veggies?

Marissa says:

Made these and they were fantastic! Will it still work if I double the recipe? Cooking for twins!

Lina says:

HI- I made these yesterday and added 1/4c cocoa powder to the dry ingredients and folded in 1c mini choc chips at the end and they came out perfect! Do you happen to know how many regular size muffins you can eat to equal a serving of fruit/vegetable? Thank you!

Lissa says:

I don’t have a food processor. Can I puree the veggies in my Nutribullet instead?

Katherine O'Brien says:

These were really lovely, Masters 4 & 3 gobbled them up! I didn’t add the broccoli because I didn’t have any but also because of what other’s said about it overpowering. I also didn’t have any apple juice or sauce so I substituted with pineapple juice & stewed pears that I had in the freezer. I will definitely be making these again.

Kamala says:

Do I have to use liners for mini muffins or can I bake straight too? Excited to try these

A says:

How does this have 0 fiber? Zucchini, carrots, and apple all have fiber.

Karla says:

Hi, is your “nutritional facts” box at the bottom of this page (fruit & veggie muffins) up to date? It lists fiber at 0 grams. And what is the serving size? One mini muffin, two? Can’t wait to try them!


AJ says:

1 cup all purpose flour + half cup sugar = not healthy for kids at all. Once in a while it’s fine. But sugar shouldn’t be incorporated in a child’s diet unnecessarily.
And why do we really need sugar when apples and bananas have the natural sweetness.

Margaret says:

Can these receipe be made with gluten free flour?

Christina Rinehimer says:

Our family loves this recipe. I’ve made it twice now. I was nervous about there being too much liquid based on others reviews so I leave out the apple juice and yogurt. They come out great.

Thuy says:

I know this is a odd questions but I have puréed fruits and veggies in the freezer that my son will not touch when I thaw (he got a texture issues, long story), I have tried making them into shakes but he doesn’t like shakes. Sooo I was wondering if I can thaw them and used it for the muffin? Is it possible? Please help, I don’t want to throw them out. Thank you

Angel Elwell says:

The calories that is listed, is that for mini or regular sized muffins? I make the regular sized.


Tia says:

I would substitute spinach instead of the broccoli. The broccoli overpowers.

Allison says:

These were a hit with my crew! My 3 year old son is extremely picky and never eats veggies so these were a big win for us. Thanks so much for the great recipe. And your tips were so helpful!

Maria says:

Holy! These muffins are yummy! I quickly had to pack them away so that we have some for the next couple of days at least. The combination of flavors is great with a very subtle hint of sweetness. Though the recipe itself is wonderful the instructions could be a lot more precise since baking is a science and things can quickly go sideways if the balance of ingredients is not there. Looking at this from the perspective of a novice baker, I would preheat my oven and prepare my bakeware first (I believe the instructions to do that is in the middle somewhere). The eggs and butter should be at room temperature because they incorporate much easier that way. Precise measurements for the zucchini, carrots and even the apple would make the recipe that much easier to replicate with consistent results. After following the recommended amounts, I decided to weigh my ingredients for ease next time and this is what I got: 92 grams of steamed zucchini that had been lightly blotted of excess water, 89 grams of apple, 155 grams of finely shredded carrots, and 1/2 cup of steamed broccoli florets as per the recipe. The yogurt should be specified in the recipe as greek yogurt (which is what they use in the recipe) because plain yogurt does have a lot more water than greek yogurt and that would alter your final results. My batter had a good consistency. I made mini muffins which I baked using the convection bake mode at 325 degrees for 15minutes. Perfect! Again, awesome recipe but the instructions need to be more precise to ensure much better results every time. I will definitely be making this again!

Natalie Monson says:

Thanks for the feedback and the specifics!

Gj says:

Great recipe will make again

Kornelia says:

Is it tasty ?

Erica Rachelle says:

Hit with my picky five year old.

Kendra says:

Why does the nutrional value information say 0 grams of fiber?

Renee says:

Can you suggest a substitute for the banana? There is an allergy in the school and bananas have been banned…

Natalie Monson says:

You could replace with 1/2 cup silken tofu or yogurt.

Anna says:

These muffins are great! I have one really picky eater, but does like most muffins and she approved 🙂 The only downside is that they take a little bit of work, so I think in the future I will make a double batch and freeze one, so I don’t have to make them as often.

Sheri Rubin says:

Whole family loved this recipe, including our very picky 2 year old granddaughter. I made mini muffins and froze some in a freezer bag. All were gone in a few days. I will be making more. Very easy to make too. Thanks for this recipe!

Jen says:

My 2.9 year old gobbles these down with a few changes. I add 1 tsp of cinnamon, 1/8 tsp of ginger and a dash of allspice. Also, I leave out the applesauce and put in a whole apple. Lately, these are all he eats! Thanks for the recipe!

Diana says:

Just wanted to confirm….for the broccoli florets and zucchini…is that measurement before cooked or after cooked?


Natalie Monson says:

After it is cooked.

Chelsie says:

I followed the recipe almost exactly, except we did not have whole wheat flour so I doubled the all purpose flour. I made them as mini muffins and they turned out perfect! My 3 year old loves them and has no idea how healthy they are! Thanks for the great recipe!

Natalie Monson says:

So great to hear – thanks for the feedback!

NAncy says:

Do I have to refrigerate these right away since it has egg and yogurt ? Also nutrition facts here say no fiber, but what about all the fruit and veggies?

Sabrina Karamchandani says:

Omg these are yum I had no problem with the receipe at all I did mini muffins my LO who does not eat veg at all has literally asked for cake he’s eaten 7 already. Amazing muffins thank you so much!

Natalie Monson says:

Awesome!!! Thanks for the feedback!

Jasmine Dempsey says:

debbie says:


can the veg and fruits measurement be converted to cups? a medium banana from US might be a large banana from Asia.


Rebecca Woodin says:

I have a kiddo who is allergic to carrots, do you have a few ideas of what would be the best sub for this recipe? I don’t want to throw off the water content and have much like some people have experienced LOL! Thank you 🙂

Anna Krason says:

i just done them and something went wrong! they are wet in the middle 🙁 i know I put dry to wet insted wet to dry. is that the reason why they wet inside even after 20 min in oven??

Courtney says:

I’m so confused. These seem packed with fiber and other vitamins but the nutritional facts chart at the end of the Article state otherwise?!

Natalie Monson says:

The macronutrients is what our info shows, and these muffins are packed with micronutrients 🙂 The nutritional info is for a mini muffin, and so sometimes the fiber does not calculate until it his 1gm per serving.

Natalie Monson says:

Love these muffins – sweet, cinnamony and buttery.

Lauren Kowaleski says:

My toddler, who cannot stand the sight of a single vegetable, can’t stop eating these. Granted I didn’t add the broccoli because I was afraid of it overwhelming the flavor, but now that he likes these, I may add it gradually. Perhaps at one point in his life he’ll just eat straight broccoli.

Pamela Valkema says:

Can you make this with gluten free flours?

Amanda E. says:

Can the recipe be made using only whole wheat flour and no white all purpose? Thanks!!

Stacey Yarrish says:

Loved the idea. All we could taste was broccoli. Bummer.

Luisa says:

Is the nutritinal value accurate for these muffins. It seems quite low in sugar and carbs. Thank you.

Christen Beckham says:

These are incredible!

Jen says:

My 2 year old loves these! Thank you, thank you, thank you!

Jessica says:

I’m just curious if you know the nutritional value per servings?

Jackie says:

Hi Jessica, right now its only on the members side. But here it is: Calories 58 kcal; Protein 1 g; Fat 1 g; Carb 10 g; Sugar 4 g

Mel says:

I was really hopeful about this recipe, and have never been more frustrated baking. I followed your recipe exactly with the same veggies and did mini muffins. Still after over 40 minutes of baking they would not cook through. I had to keep putting them back in to try to get them to bake, but after 40 minutes I had to stop trying because they were burning on the outside, yet still wet on the inside. I’m very disappointed, as I have wasted the ingredients and more importantly my time, which is something I have very little of.

Holly says:

Just made these this morning – my toddler has eaten SIX of them already! LOVE!!!! We followed it exactly as written – perfect! THANK YOU!!!!!!!!

Yay! Thanks for the great feedback Holly! We are so glad your kiddo loved them!

Mary says:

These muffins worked great for me! I made mini muffins, I substituted coconut oil for butter and a third of a cup of maple syrup for sugar. I also didn’t have apple juice so I used milk. Everything else was exactly the same. Cooking time was 19 minutes and with a sprayed muffin tin they came out super easily. When I make them again I will use a touch more maple syrup. Thanks for the recipe!

Nancy Eyler says:

Loved the muffins! They are a bit too moist in the middle, so I’ll try mini muffins next time. I followed the recipe exactly, but added raisins and nuts the second time I made them to cut back a bit on the sugar. But your picture??? They look nothing like the pale “cupcake” in your illustration. With all that zucchini, broccoli and whole wheat flour– they look like a bran muffin. The top really does not look very appetizing, so I like the sprinkle of oatmeal idea–I’ll try that next time.

abbyrosie77 says:

I couldn’t stay awake long enough to read all the comments, but I know there were issues with these not baking all the way through for some. I had that issue as well the first time I made these, and I had followed the recipe to a T. The next time, I eliminated the juice & applesauce, increased the baking time to 22 minutes and I used my convection function on my oven. THEY ARE PERFECT!! Great recipe, thank you!!!

Thank you for a great recipe that helps keep veggies in my toddlers diet! SHE LOVES THEM! http://www.whiskingmama.com/fruit-veggie-kids-mini-muffins/

S. Smith says:

These muffins are fine, if you are into enriched flour and sugar, but PLEASE do not refer to these as “healthy”! Just because they contain veggies and fruits does not make them healthy. That’s like saying french fries are healthy because they are made with potatoes.

Natalie Monson says:

Our message is to encourage families to consume more fruits and vegetables. We believe this has the greatest impact on overall health and really try to focus more on what we should be eating that what we shouldn’t.

Pao says:

These muffins sound amazing — I will definitely try them!
I like to cook and bake with what I have on hand, and it would help me a lot to know about how many cups of purées and shredded fruit and veggies you used. That way I can replace for what I have in the fridge and still not go overboard and end up with a mushy mess.

Natalie Monson says:

Honestly I’m not sure how many cups of puree. Based on ingredients in the recipe, I would estimate 1 1/2 cups of the puree. Good luck to you!

SS says:

Hi. Would you happen to know how many servings of fruits/veggies these muffins have? Of course any amount of fruits/veggies is good for my 2 year old who would love to live on pizza and quesadillas! But I was just curious. Thank you!

Ebony says:

Seeing the comment about them being wet in the middle, I made these with less liquid than recommended, but they were still wet…and, as a result, went off within two days. My son bit into one and slimy…really disappointing because they were delicious when they first came out of the oven and took SO much work to make. I would like to try again, maybe in the smaller cups, but am oven shy now…

Melissa says:

Wish I would have read the comments about doing mini muffins. Saw it in the recipe but didn’t think it was necessary. I followed the recipe and They wouldn’t cook through even after an hour and were like hockey pucks 🙁

Allison says:

Hi! I finally decided I needed to leave you a comment. First of all I have made these muffins for my toddler numerous times! He loves them and it’s the only way to get veggies into him lately. The only things I change are I omit sugar and I use all whole wheat flour and he still loves them. I tell everyone I talk to about your website and this recipe. I have made a few other recipes from your site and all have been delicious and successful. Thank you!!!

Natalie Monson says:

So glad! Thanks for letting us know.

Pam says:

How many muffins does this recipe make?

Natalie Monson says:

24 mini muffins and 12 regular muffins 🙂

Laura says:

I LOVE these muffins! I modified them a bit for a refined sugar-intolerant kiddo, and added pure maple syrup with a drop of honey, and then balanced the extra liquid with bran and ground flax. The kids keep asking for more – even my picky eater who ‘hates’ veggies! Thank you for sharing this awesome recipe!

DrMum says:

Taking inspiration from these ove started to make different versions….this time I added ground almonds to the mix…my lil one won’t even touch almonds.. But no one can pick it in these..:D…and I cooked apples into applesauce and dried it as much as I cud,to cut down onthe wwetness…added spinach too…Ithink the apples do wonders! N u can add plenty of veges

Cindy says:

I wonder…if I need to make these muffins mostly dairy free, (butter is ok but not yogurt) maybe I could omit the apple juice and use dairy free milk? I have coconut milk and almond milk on hand. They look delicious and I am very excited to try them!!

Natalie Monson says:

I think substituting the milk for the juice would work just fine. The yogurt adds moisture and protein, so you could substitute a dairy-free yogurt like coconut yogurt.

Michelle says:

i’m very disappointed that these muffins did not cook well in the middle! Even after following the recipe and not substituting any ingredients. Left them in longer in the oven but now the outside is hard!

Heidi says:

Had a really rough time with this recipe, which is frustrating because we’re trying to make healthy treats on a limited budget.

Followed the step by step instructions exactly and ended up not putting in the Baking Soda and Banana because even though they were mentioned in the ingredient list they weren’t mentioned in the actual steps. As such we now have about 100 mini muffins that not only didn’t cook through but are almost burned on the outside due to how long we kept them in the oven to try and get them to cook through 🙁

You should consider updating the recipe so that beginner bakers like me who follow instructions to the letter wont run into similar problems.

Natalie Monson says:

I’m so sorry you had trouble. I will definitely look at the recipe and see how we can make it more clear. Thanks for the feedback!

ashley says:

Are these Gluten Free and how many calories are in these?

Natalie Monson says:

These are not gluten free. All the recipes we add to our membership site has the calories, fat, carbs, fiber, and sugar. You can see more details here:
https://www.superhealthykids.com/meal-plan-memberships/ The other recipes we post for our blog can be calculated at http://nutritiondata.self.com/

Jessica Taylor says:

I made these and they turned out quite well but did need a lot more cooking than it said and still ended up very moist. a couple of people have mentioned having 2.5 cups of the puree – is that right? I used the fruit/veg in the recipe but Im fairly sure I had more than that. i didn’t read the comments before making, only the recipe itself. Id like to make it again though, maybe limiting the puree to 2.5 cups or adding the extra flour like someone else said

Caitie says:

Thanks for this recipe! Some commenters were asking about gluten free, dairy free and egg free options and I have to say, I’ve made these with all 3 substitutes and they’ve always come out great!
I use Namaste Gluten Free Perfect Flour Blend (from Costco) and you just have to sub 1:1 for the flour. For the dairy free, I use Soy Yogurt. Sometimes plain when I can find it, but I’ve used strawberry, lemon and blueberry and my son loves them all!
For the egg substitute, I’ve used both Chia seed sub (1 tbsp chia seeds soaked in 3tbsp water, per egg, for 5-10min) and also used the 2 tbsp warm water, 1tbsp oil and 2 tsp baking powder per egg. They both come out well!
My 2.5 year old son has DS and can’t eat dairy, egg or gluten, so making these to freeze and have on hand as a quick meal or snack on the go has been great! Thanks again 🙂

Natalie Monson says:

Thanks for all the substitution ideas!

Iuliana says:

Thanks for the substitution ideas – I was wondering about that since my son needs to avoid eggs and dairy. The rest of the ingredients sound great but what I am wondering is, how much / which part of the good stuff in these fruits and vegetables is lost by baking… Does anybody know?

Anna Nicolaou says:

Love your recepies
Looking at new ways of my grandson eating vegies
Do you have a book we can purchase please

Natalie Monson says:

We don’t have a book yet, but it is in our future plans!

Nga Nguyen says:

Hi, I love your recipes and am eager to try these. But given that you have cooked the veggies and then bake them, how much fiber/nutrition value are the vegetables and fruit once they have been cooked twice? This is more question then a criticism of the recipe. Thanks.

Natalie Monson says:

There is a little bit less nutrition – a lot of the produce used in these is fresh and overall these muffins are very nutrient dense. If you try it will all raw veggies – let us know how it turns out!

Ali says:

any idea what the calorie count is? Hubby and I are eating healthy and if I can sneek these in I’ll be a rock star LOL

Natalie Monson says:

All the recipes we add to our membership site has the calories, fat, carbs, fiber, and sugar. You can see more details here:
The other recipes we post for our blog can be calculated at http://nutritiondata.self.com/

Talia says:

I just wanted to mention that I totally cheated and used two packs of organic veggies squeezy packs instead of making the puree and the recipe was still awesome. Served them at my one year old’s birthday party yesterday and all the moms were shocked to see their kids gobbling up veggie muffins! Thanks!

Briggy Stum says:

Hi there, I made these twice now. The first time they came out wonderfully. The second time I forgot my baking soda, and they came out very moist and mushy with baking thenm for 25 minutes, even the mini muffins. Can my toddler still safely eat the mushy muffins?

Natalie Monson says:

Yes – they will be safe to eat if your toddler will eat them!

I appreciate your work for making such wonderful recipe. Sure, I will try it on this valentine day for someone 🙂

Mend says:

I had such trouble with making these. Your ingredient list and directions are a mess, at least to me they are.

First, instead of starting with preheat to 375, you should add to do 350 for mini muffins, not at the end. I wanted to try doing it as mini ones but had it preheated at the wrong temp.
It says to mix dry ingredients together, so I added the sugar on first attempt to them read the next step that the sugar goes with the wet. And is the butter suppose to be soft or not? It didn’t say so I put it in cold and was really hard to mix in smoothly.
Then it says to add produce and apple juice and apple sauce, well only produce listed is the carrots and the already purée, which I am assuming that step is to make the purée. You have the stuff listed in your post but not in the ingredients. But then also, are you suppose to add extra juice and apple sauce since that is in the list along with the purée?

I got so frustrated while trying to make this. I still need to learn to read ahead before I do anything but as I am not a great baker, I also hope that recipes are well written and easy to understand. I am writing this as they are cooking, hoping they turn out alright.

I don’t mean to come off as rude with this or anything like that, just maybe fix the list and directions up a little? My daughter isn’t a toddler anymore but if I was trying to make this with how frustrated I got if she was still a toddler, I would of broke down crying from confusion overload and dealing with a toddler(she was pretty wild as a toddler)

Love the idea of this, just I think I will need to play around with what I do with it to write one I can understand easier.

Natalie Monson says:

Mend – thank you for your feedback! I went back and am implementing the changes you mentioned to make it an easier recipe to follow. Thanks!

Kaytlynn says:

These were wonderful but…the first batch didn’t cook all the way through so I added about 1/2-2/3 cups more flour (all whole wheat) and they cooked up wonderfully!!! These are a winner, but you have to add the extra flour!!

Natalie Monson says:

Good tip – thanks!!

Jill says:

I followed this recipe EXACTLY using mini muffins, and they turned out great! My kids are super picky, and they devoured them! They love fruit, but won’t touch broccoli, carrots, or zucchini. I added all three, and they really are delicious. Thank you for the recipe. It will become a regular in my home.

Natalie Monson says:

So glad! Thanks for the feedback.

Melissa Hay says:

do you think these would be ok for my 9 month old to eat? supervised of course

Natalie Monson says:

Yes – they would be perfect!

Emma says:

Looking forward to trying these muffins! I notice under the ingredients list, it says nutrition information is based on 1 muffin. I can’t find any nutrition information? Have I missed it?

Natalie Monson says:

Sorry about that! The only recipes we’ve analyzed are the recipes in our member database here:
https://www.superhealthykids.com/meal-plan-memberships/. For the rest of them, you can use a tool like http://nutritiondata.self.com/

Look superb
Going to try this at home with adding some of the fresh fruits purees.

Thanks for sharing this one

Lesley says:

I just made these (mini) muffins, they turned out really well with the fruit/veg combo I used. I used Zucchini, Carrots, Peaches and a Banana. I also used the unsweetened fruit/veg apple sauce thats flavoured of peach and carrot. I might put less sugar in the next time as it was a bit sweet but still very tasty.

Tasha says:

I just made the mini-muffins I used all the recommended veggies, no sugar and I added cut up raisins and they turned out great! I baked them at 375 for 30 minutes because they were a little wet still at 20 minutes. I baked them in silicone pans and they are definetely more savoury so I added cheese to the remainder of the batch and we will see how they turn out!

Margaret says:

Someone on Facebook sent me this link. I’m an adult who just has never learned to like veggies. I like fruit smoothies but WOW this recipe is hard to make! But it looks so good!

I think I overstuffed my steamer! And didn’t let it cook long enough! I used broccoli, Brussels spouts, cauliflower, blueberries and strawberries!

You would not believe the heavenly smells coming from my kitchen!

I used silicone mini muffin tins–sprayed with PAM. I packed each one–I think too much. An easy way to measure for a mini muffin is one tablespoon per muffin.nthis will allow room for expansion. While the muffins won’t rise a lot there is some rise.

Honest I can’t wait to try these! Thank you so much for posting and making this available to someone like me who runs from veggies!

Zsuzsanna says:

So, I just spent a ton of time with all the produce (apples, bananas, little broccoli, zucchini, carrots) and following the recipe step-by-step… (I replaced sugar with agave nectar and butter with coconut oil) but after 20 mins… they are not of a muffin consistency. They are very tasty but just thick puree consistency :-/. What a bummer. Wish I knew why.

Sarah says:

Thank your for the recipie! I personally have never found a veggie I like, so I am always looking for ways to sneak them in. They came out pretty good. I ended up using more Apple and half a banana. I also just used purée apples that I steamed and I used the apple water as the liquid. I’m in a high altitude location but I didn’t adjust the recipie any further. I baked for 25min at 350, that seemed to be the sweet spot for me. They smell like banana bread.

Carmyn says:

These are fantastic. I used a quinoa/flax flour instead of whole wheat as that’s what I had on hand. I made mini-muffins and baked them on convection at 325 for 30mins. Also, only had an apple/sweet corn puree instead of apple sauce, so used that and was able to sneak in an extra vegetable! My 9 month old, my 2.5 year old, me and the hubby all loved them! Thank you.

Valerie says:

These are fabulous, not just because they are delicious and healthy and my kids love them, but because I was able to use up a whole bunch of random stuff in my fridge and freezer. I had some mashed bananas and cooked, mashed sweet potatoes (whenever I have extra, I nuke them, mash them and freeze them before they go bad for future uses like this) in my freezer and some zucchini, apple butter and low fat vanilla yogurt that needed using up in my fridge. I also threw in some shredded carrots. I reduced the sugar and skipped the cinnamon and Apple juice because I already had a lot of moisture and cinnamon-y sweetness from the Apple butter. I used the mini muffin tin and baked them for 15 minutes…they were PERFECT! The best part is, since I had enough of all of these ingredients, I went ahead and puréed enough for three more batches and froze the purée in individual freezer bags along with the instructions for finishing it off. Now, I can whip up some more with significantly less effort and cleanup. My husband works nights and will love nibbling on a couple of these to help keep him awake during the drive home. Win-win-win!

karen says:

I too found these to be a disaster!! I loved the idea behind them as a way to cram some nutrition into my extremely restrictive Autistic son. No matter how long I bake them, they are an unappealing gluey, pasty texture. My guess is not nearly enough leavening agent to wet fruit / veg ratio.

Jenn Scott says:

These recipes are great as myself and my kids are very picky eaters! Where can I find the nutritional information for the recipes on the site?

Thank you!

Amanda says:

I have been looking for a muffin recipe like this one for my toddler for ages. He is unfortunately allergic to eggs. Could you recommend a substitute for eggs?


Mend says:

Chia seeds or flax seeds are good egg replacements in baking. I would recommend looking those up.

Jeri says:

Can I use gluten-free flour?
Looks yummy!

Jess says:

Won’t be trying these again or recommending them. After all the time I put into these they came out very moist, put them back in and now they are burnt and still too moist in the middle 🙁 The mini muffins did turn out but that’s too much work for me.

KT says:

Thank you for the recipe! I have to be honest, I just used the veggie/fruit part and added to a basic sourdough muffin recipe because my toddler can’t have much gluten. I’ve found that true homemade sourdough is great for him! He has gotten more picky over the past few months, but these muffins are always a hit!
He also can’t have eggs or dairy, so I use an egg replacer of 2T water, 1T olive oil and 2t baking powder for each egg.
I usually use broccoli, carrots, apples, bananas, zucchini, applesauce and sometimes kale. I have also started adding Hemp hearts to it for extra protein. I bake mini muffins and keep them in the freezer. Then I will heat them up for about 30sec and my toddler loves them! Thank you thank you for saving my sanity when trying to feed my toddler something he will eat without screaming! These are amazing and great recipe to build on too 🙂

teresa says:

I don’t normally leave a comment on recipes but this deserves one. These are delicious!! by far the best veggie muffin recipe I’ve come across to date. And my fussy toddler loves them! thank you!

Natalie Monson says:

yay!! so glad you liked them!

buterblu says:

I need the list of the amount of each ingredient other than veggies and fruits. Thanks!

Katy says:

Where is the list of the amount of the ingredients?

Natalie says:

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.

Natalie says:

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!

pickypicky says:

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 🙂

Jennie says:

Sounds great…do you have to use whole wheat flour?

Olya says:

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.

Erin says:

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.

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gabby says:

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.

Jen says:

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 🙂

Bryana says:

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!!!!

Andrea says:

Well, the muffins were a hit with my picky son & 4 year old daughter. Thanks again!

Andrea says:

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!

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Natalie says:

Yay!!! So glad – this is why we do what we do!

Natalie says:

We haven’t tested with substitutes for those, but we have a lot of recipes that are milk and egg free on our site. Good luck!

Natalie says:

We haven’t tested this recipe with GF flours, but we have a gluten free section on our site with other recipes! Good luck!

Laura says:

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.

Jennifer says:

What about if my sin is allergic to milk and eggs. What can I use to substitute

Key says:

Any substitute for egg? My son is allergic to it.

Sofie says:


What can I use to substitute the wheat flour, please. Need Gluten Free option.

Thank you!

Sofie says:


What can I use to substitute the wheat flour, please. Need Gluten Free option.

Thank you!

aubrey says:

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!!!

aubrey says:

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!!!

Sam Wales says:

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!

Jeanette says:

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!

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Donna says:

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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Renee says:

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.

Natalie says:

Thanks for the feedback! So glad they turned out for you.

Kim says:

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!

Marjorie says:

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.

Natalie says:

Definitely worth a try!

racheal says:

can i use flax eggs for egg allergic kids?

Meredith says:

Would I be able to use Agave Syrup instead of the sugar or would that wreck the consistency?

Thank you!

Maria says:

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…

Emily says:

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!

Jo says:

This was a hit at my 2 year’s old birthday party. Even the adults liked them. Thanks!

Jacqueline says:

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 🙂

Teresa says:

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.

Natalie says:

You can substitute apple juice for any juice you want – it just depends on the flavor you want. I bet orange juice would be really good!

Jacqueline says:

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.?

Julie St-Jean says:

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.

Natalie says:

Glad you liked it!

Sarah Andrews says:

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 says:

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 says:

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 says:

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 says:

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!!!

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Becky says:

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!

Becky Turner says:

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.

Natalie says:

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!

elizabeth says:

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

Becky Turner says:

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.

Drea says:

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.

Randi V. says:

can I use baby food puree’s in this because I have to find a use for all of the leftover.

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?

Natalie says:

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!

Laura says:

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

Lizzy says:

The bran wouldn’t be gluten free.

Charity says:

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.

Jennette says:

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!

Natalie says:

Hmm – not sure what went wrong. I am going to experiment with these since a lot of people have had problems.

Heather says:

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!!!

Becky says:

Mine hasn’t gotten sick by the mushyness! It grosses me out, but he doesn’t mind.

genevieve says:

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!

Jessie says:

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.

Vanessa says:

My son eats them frozen?!

Thanks a bunch for sharing this with all people you really recognise what you’re talking about! Bookmarked. Please additionally discuss with my web site =). We may have a hyperlink alternate agreement among us!

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.


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

Natalie says:

Yes – I take the frozen muffin and heat in the microwave for 20-30 seconds depending on how big the muffin is and how powerful your microwave is.

Becky says:

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!

Shiloh Kennedy says:

How do you eat them after freezing? Do you take them straight from freezer to microwave?

Jennette says:

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!

Natalie says:

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 🙂

Natalie says:

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!!

Jennette says:

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?

Marcy says:

Hi Melanie, did you use steam kale? Or raw kale? It is a good idea : ) thanks

Jennifer says:

me too! I think it was too much liquid somehow! owell!

Becky says:

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!

Kari says:

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.

Mena says:

This happened to me too! Where did we go wrong!? 🙁

Sally says:


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?

Jenna Hellekson says:

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!

Natalie says:

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!

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?

Natalie says:

Thanks for the feedback and fruit/veggie variety ideas!

maria says:

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..

Heather says:

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.

sharon says:

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.

Natalie says:

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!

Kat says:

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?

huiling says:

hi may i ask how much is 1 cup of flour for this recipe?

Melissa says:

I have some of the veggie puree left over. Do you think I could freeze it for the next batch?

Natalie says:

Good idea – Kale is much more mild than broccoli and so would be a great substitution – thanks for the idea!

Melanie says:

I substituted the broccoli for kale. They turned out great! My kids gobbled them right up!

Rachel Schaden says:

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

Natalie says:

That is awesome. Sometimes kids are funny – they are picky when you don’t think they will be, and will eat other things that surprise you!

Vanessa says:

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!

Natalie says:

This muffins must seriously be magic because so many picky eaters will eat them! Good luck with the chocolate muffins! Let me know how they turn out!

amy says:

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!!!

Jen Anglen says:

Haha! I thought I was the only one who made up muffins for my kids! I love these for outings! Way less messy & totally healthy! Here’s my “recipe”… Although, I usually just make them up every time. https://picasaweb.google.com/100518871781881329627/Recipes?authkey=Gv1sRgCL71sbHZ4umD6QE#5715410265647211346

Susan says:

Beans? I wasn’t aware you could use those in place of a oil or butter wow I will have to try that.

Natalie says:

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!

Susan says:

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.

Natalie says:

I would definitely try a soft Tofu. It would contribute to the texture and protein.

Natalie says:

Thank you for all the great suggestions!

Sharon says:

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?

Nichole says:

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!

Vanessa says:

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.

Caitie says:

You can use a gluten free baking mix and sub one-for-one for the flours. Also, my son is gluten, dairy and egg free so we use soy yogurt and for the egg I use 2 tbsp water, 1 tbsp olive oil and 2 tsp baking powder mixed for each egg. It works well for me. My son loves these!!

Jennifer says:

You can use a flax seed egg replacement for eggs. Here is the link to the recipe I use to make the egg replacement. Scroll to the bottom for the recipe: http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer

Natalie says:

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!

Jenny says:

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?

Jenny says:

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

Marcy says:

I got it.. Thank you!

Natalie says:

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!

Marcy says:

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 : )

Natalie says:

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!

Marcy says:

Thank you for your response, how about “sugars” like splenda?

Natalie says:

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!

Marcy says:

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 says:

Thanks!! I will try it! : )

Natalie says:

Good to know. I will have to try a variety of fruits and veggies next time. Thanks for the tip!

Kendra says:

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!

Natalie says:

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!

Natalie says:

I just steamed the broccoli. Zucchini was raw and carrots were raw also. But I did shred the carrots pretty fine.

Kendra says:

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!

Marcy says:

Did you steam carrtos and zucchini? Or just the broccoli?

Natalie says:

The muffin pan is from Ikea. It is so cute!

Natalie says:

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.

carrie says:

Do you have to use a food processor or does a regualr blender work

michael says:

Food processors are also great for making hummus, we have one that attaches to our blender base.

Natalie says:

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!

Erin says:

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?

Erin says:

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.

Natalie says:

Thanks Emily! I checked out your blog post and your pear/apple sauce looked delicious!

Emily says:

Thanks again!

blogged about it, hope you dont mind!..put a link up for your page though for better details =]

Tiffany says:

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?

Natalie says:

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!

Emily says:

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?

Elana Kahan says:

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?

Rae says:

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. 🙂

Hilary says:

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.

Natalie says:

Sounds delicious! Thank you!

Natalie says:

So glad you like them!

Alyson says:

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.

Rae says:

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!!

Natalie says:

I used steamed broccoli.

michelle says:

Did you steam the broccoli, or is it raw? Thanks

Natalie says:

Amy – thanks for the suggestions!

Amy says:

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!

Natalie says:

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!

Suzanne says:

Are mini muffins the size of a cup cake tin? Or would a cup cake tin be a regular muffin size. I’m not a huge baker. I used cup cake tins and they ended up a little dry

Marie says:

A muffin tin and a cupcake tin would be one and the same. The mini muffin/cupcake tin makes really small ones.

sallyjrw says:

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.

Claudia says:

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 says:

Leah – I’m so glad you all liked them!! Yes – definitely let me know how they turn out! Thanks so much!

Gerry says:

Do these need to be refrigerated?

Leah says:

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!

Jennifer says:

My kids loved these. I used less sugar then it called for and they were still great.

Natalie says:

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!

Angi says:

I’m also wondering about decreasing/eliminating the sugar. Any suggestions?

Natalie says:

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!

Andromeda Nguyen says:

Can I use eggplant instead of the zucchini?

Erin says:

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?

Swedish meatballs says:

I had the exact same issue. I made mine regular sized and i cooked them 15 minutes longer than the recommended time and they’re raw in the middle 🙁 . They’re still absolutely delicious though.

Natalie says:

I didn’t notice it at all. In fact, I barely noticed the broccoli in them!

Crystal says:

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?

Mag says:

I had the same issue…and my kids were not fans. I think they’d be fine without the broccoli:)

M. Taylor says:

I was worried about the broccoli as well, but I put in 1 TB of molasses and 3 TB of cocoa powder to help mask veggie flavors and they turned out great

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!

Amy says:

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 !

Natalie says:

Caryn – The tall muffin pan is from Ikea. I love it.

Patricia says:

Can we sibstitute the sugar? Maybe using fruit puree?…

Stephanie says:

This may be a silly question but did you steam all of the veggies or just the broccolli, and did you steam the apples? also did you put the banana with the wet ingredients or in the food processor? Thank you for the help

Natalie Monson says:

The only veggie I steam was the broccoli – I used leftover broccoli that I had already steamed. Since the carrots are shredded, they will cook in the muffin. And I used applesauce so no steaming for that! You can add the banana in with the food processor.

Wow, these look great. I’m so impressed with the amount of fruits and veggies in these!

Nicole says:

Can’t wait to try this!

Caryn says:

What type of muffin pan did you use to get the tall skinny muffins? So cute!

Natalie Monson says:

It is from Ikea!

Hil says:

It’s official, I need a food processor! These muffins are awesome.

FRANCIS christel says:

hi very nice muffin , but what can a do if i don’t use egg?

Natalie Monson says:

We have some great egg replacements in our allergy substitution guide. https://www.superhealthykids.com/the-essential-food-allergy-substitution-guide/

Jamie lull says:

I followed recipe only adding coco powder. However they are falling and not risings?? Advise please.

Healthy, Happy Eaters.
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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.