I started with this recipe for Veggie Muffins but made many substitutions to suit the things I wanted to use up in my kitchen.
- coconut oil for butter
- freeze dried peas and pumpkin for broccoli
- canned carrots for fresh; added grated apple to replace the texture of the carrots
I was using up the last of the peas, so the following recipe has only the pumpkin (quantity adjusted.) I also overdid banana this time, so the following is what I’d do next time. I think I can get away with spinach (I have a bunch of freeze dried spinach) but wanted to see how he’d do with this.
He’s eating one now. (sigh of relief) Oh wait, I just got the yuck face and it’s been rejected. Well, at least I have breakfast this week.
Vitamin A Muffins
Yields 20-24 muffins
- 2 cups whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup maple syrup
- 1/4 cup softened coconut oil
- 2 eggs, room temperature
- 1 can carrots
- 1/2 cup pumpkin powder (note: I’d rather use sweet potato powder, but I’m trying to use up the pumpkin as it has an aftertaste. The sweet potato powder does not.)
- 1 to 1 1/2 cups smashed bananas (about 3 bananas)
- 2 cups grated apples
- 1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
- 1 tsp vanilla
- 1 tbsp cinnamon
Mix dry ingredients (flour, baking soda, and salt) in a small bowl. Set aside.
Mix the coconut oil, maple syrup, and eggs in a separate bowl or mixer. Beat for a couple minutes till everything is combined. The oil may clump — the goal is the break it up so it’ll mix evenly.
Puree the bananas and carrots with a stick blender. When smooth, add pumpkin powder, mix thoroughly.
Mix the fruit puree, grated apples, yogurt, oil mixture, vanilla, and cinnamon together until combined.
Scoop into greased muffin pans (I used coconut oil spray) and back at 350°F for 25-30 minutes, until the tops are golden brown and a toothpick comes out clean.