Hey guys! For all of you that asked me for the veggie muffin recipe, here it is! It’s a little sloppy and the pictures aren’t very pretty, but I’ll try to find some time to refine it later! For now, this is what I’ve got for you. ☺️
I started making these when Olivia was about a year and a half. Her diet consisted of crackers and apple sauce. Trying to expand on that was an uphill battle that I lost every single day🤦♀️. I started hiding some healthy foods inside muffins swimming with berries. It worked for a while, until the novelty of eating muffins all the time wore off. So I hid the healthy ingredients further, underneath a bed of sprinkles. That won over my sweet, strong willed little princess! It’s a good feeling when her dessert is a muffin filled with wholesome, healthy ingredients. #momwin 💁♀️
A few things about this “recipe”:
– The muffins will go bad really quickly at room temperature because of all the fruits and vegetables. I put them in ziplocs as soon as they’re cooled and store them in the freezer. I thaw them one at a time in the microwave.
– It makes a TON of muffins. If you don’t want to have muffins in your freezer for months, then definitely consider halving the recipe. You’ll just have some half used bags of veggies to contend with. I do the full recipe so I don’t have to make them as often. 🙂
- 1 bag frozen spinach + enough water to blend
- 1 bag frozen broccoli + enough water to blend
- 1 bag frozen peas + enough water to blend
- 2 c apple sauce
- 2 bananas
- 1/3 - 1/2 c honey (or more depending on how sweet you want them)
- 7-8 c oats
- 4 eggs, beaten
- 2 T baking powder
- 1 T baking soda
- 1 t salt
- 1 1/2 c whole wheat flour
- Frozen berries to taste (I honestly have NO idea how much I use, I just dump it in until it seems right)
- Defrost the veggies
- Blend the spinach and half the broccoli with just enough water to create a puree, add in apple sauce and blend until smooth
- Pour into a very very large bowl (or half the recipe and use a normal sized bowl)
- Blend the rest of the broccoli and peas with just enough water to create a puree, add in the bananas and blend until smooth
- Add to spinach mixture
- Mix together the purees, honey and oats.
- Add in the eggs and combine until it's mixed well
- In a separate bowl, combine baking powder, baking soda, salt and flour, then fold it into the batter.
- Fold in desired amount of frozen fruit (I really don’t worry about them bleeding into the batter b/c these are for kids who couldn’t care less)
- Put muffin liners into a muffin pans (parchment paper liners are the best for these b/c they’re STICKY
- Pour batter into prepared pans
- Bake at 375 for 20-25 minutes or until centers spring back when you touch them.
- After they've cooled, store in airtight container in freezer (they go bad at quickly because of all the fruits and veggies in them)