We make muffins at least once a week, and it’s not uncommon for my kids to take one in their lunch when we have leftovers. What is new this week though, is using our muffins to make sandwiches! The last muffins we made were on the savory side, which we enjoyed, but I couldn’t help but think how these little babies could just be used for a lunchbox sandwich if we were ever out of bread! Thus our Mini Veggie Muffin Sandwich Recipe was born!
As you know, we try daily to create ideas to incorporate more fruits and vegetables into our regular meals, so for these sandwiches, we used vegetables. But you could really make any sandwich combination your kids wanted. Since our recipe made 24 muffins, we had enough leftover. After school, I sliced up some veggies. I used a circle cookie cutter (the kind you would find at a craft store) and they were the perfect size for our muffins. For the fillings, we cut:
- Carrots and
Then, we sliced the muffins in half, and let the kids assemble their own. Different spreads that would work great here include:
- Mayo (or vegannaise)
- Laughing cow cheese
- or spreadable cream cheese
We think this is a great finger food for toddlers! It’s easy to eat and a fun way for them to make their own sandwiches that include vegetables!
- 1 1/4 cup flour, whole wheat
- 1/2 cup flour, all-purpose
- 3 tsp baking powder
- 1/2 cup oats, dry
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp salt
- 1 1/4 cup milk
- 2 large egg
- 1/4 cup applesauce, unsweetened
- 2 tbsp olive oil
- 1 tbsp honey
- 1/3 cup oats, dry
- Preheat oven to 425 degrees. Lightly spray a mini muffin pan with cooking spray.
- In a medium bowl, stir together the flour, 1/2 cup oatmeal, baking powder, garlic powder, oregano, basil, salt.
- In a small bowl whisk together the remaining ingredients except the 1/3 cup oatmeal. Pour into the flour mixture, stirring until just combined. Do not overmix or muffins may be tough. Spoon into min-muffin cups, filling them about 3/4 full. Sprinkle with remaining 1/3 cup oats.
- Bake for 10-12 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Invert the pan onto cooling rack to remove muffins. Allow to cool.
- and tomatoes