Sneaky (and super healthy) Veggie Muffins

I've all but given up on trying to get my 18 month old to eat veggies. He's persistent about NOT eating them. I've tried hiding them in casseroles, mixing pureed veggies in other things, but he knows... So here is another attempt at a recipe of veggie mufffins that I found on pinterest. The only problem I had with most of the recipes I found was that while they did include veggies, they had a ton of butter and sugar. There are so many ways to make these little nutrient packed muffins so much better for you and your children! So here is my tried and true, revised version of the pinterest renowned recipe.


Preheat oven at 350

MIX IN MEDIUM BOWL
2 cups whole wheat flour
3/4 tsp baking soda
1/2 tsp salt

MIX IN LARGE BOWL
1/2 cup sugar
4 tbsp virgin coconut oil (not melted)
1 egg
1 tbsp flaxseed + 3 tbsp water (mixed separately)
1 tsp vanilla extract
1/4 cup Greek yogurt (vanilla or plain)

PUREE IN FOOD PROCESSOR
2 cups frozen spinach
1 1/2 cup shredded carrots
3 bananas
1/4 cup juice (doesn't matter what kind)

Combine all together and mix thoroughly. Scoop into greased muffin tins.
I used mini muffin tin so I only baked them for about 20 minutes, for larger muffins try them at 25-30 minutes.

Let them cool and enjoy!

You can also pop them in a ziploc and freeze to make the goodness last longer!!


By the way, Dillon loves these!!! He just ate two of them and cried for more! I think I've found my secret weapon for getting veggies into his diet!!!!