Hidden Veggie Monster Muffins

Sometimes getting my toddler to eat anything that isn't an Oreo feels like an Olympic sport.  

I try to provide balanced options, teach him new foods, and have fun but more often than not that strategy blows up in my face.  There are tears; then he's back to requesting Toy Story for dinner.  

Once this behavior became a trend rather than a rare occurrence, I decided that hiding veggies into foods that he liked was the only option.  Baking seemed like the safest place to start, so without further ado I give you Monster Muffins!

These shockingly tasty (and predictably unappealing looking) muffins include spinach, carrots, bananas, and blueberries with only optional added sugar.  And you can do most of the hard work in a food processor or blender so it is easy clean up too! 

Monster Muffins

Yields: 12 muffins

Ingredients: 

2 cups All Purpose Flour

1 teaspoon baking soda 

2 teaspoons baking powder 

1/2 teaspoon salt 

1/4 cup old fashioned oats

1 teaspoon cinnamon (optional) 

1/4 cup butter (melted and cooled) 

1/3 cup milk 

6 oz. spinach 

1/4 cup honey 

1/4 cup applesauce ( I use one squeeze pouch that is apple cinnamon flavored and omit the cinnamon)

1 teaspoon vanilla extract 

1 tablespoon brown sugar (optional) 

1 banana (ripened) 

1 handful of baby carrots (5-6)

1/2 cup blueberries (frozen or fresh, chopped into small pieces so you don't have large chunks) 

Directions: 

1. Preheat the oven to 325 degrees.  Line a muffin tin with liners.  (Silicone are recommended) 

2. Melt the butter and leave to cool. 

3.  Combine the dry ingredients - All Purpose Flour, baking soda, baking powder, salt, cinnamon (optional)- in a large bowl.  Whisk together. 

4. Place spinach and carrots into a blender or food processor and blend or pulse until the vegetables are pulverized.  Add the remaining wet ingredients- milk, honey, applesauce, vanilla, banana, and optional brown sugar- and the cooled melted butter to the vegetable mixture, and blend until combined. 

5.  Slowly pour the wet mixture into the dry ingredients stirring to combine as you go.  Do not over stir. 

6. Fold in the blueberries. 

7.  Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.  

Nutrition per serving : 162 calories | 28.3g Carbs | 4.3g Fat | 3g Protein