Veggie Muffins

I’m always looking for a good way to sneak vegetables that Luke wouldn’t normally eat into his diet.

This one worked like a charm!

VEGGIE MUFFINS        This recipe for veggie muffins is from MADE
Yields appx 20-24 muffins

2 Cups All-purpose Flour  (I used whole wheat instead)
3/4 tsp baking soda
1/2 tsp salt

1 cup sugar
1/4 cup (1/2 of a stick) softened butter
2 eggs

1/4 cup Prune or Apple juice
1 1/2 cups chopped broccoli (frozen or fresh)

1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/2 cup grated carrots
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)  (I used Strawberry)
1/2 tsp vanilla

Mix dry ingredients (flour, baking soda, and salt) in a small bowl. Set aside.

Mix the sugar, butter, and eggs in a separate bowl or mixer. Beat for a couple minutes till everything is combined.

Puree broccoli with the prune juice in a food processor.  Then add the puree, carrots, bananas, yogurt, and vanilla into the butter mixture and beat for a minute. Finally, add the dry ingredients and mix just until combined and wet.

Scoop the mixture into a prepared muffin pan and bake them in a 350 degree oven for about 25-30 minutes, until the tops are slightly brown and a toothpick comes out clean.

Luke loves these! And I otherwise can’t get him to eat broccoli, or prune juice (which is hard to swallow myself), or even yogurt these days. Though I finally have him eating carrots and bananas again!

I actually pureed a ton of broccoli, grated lots of carrots and mashed up a lot of bananas and froze it all in the freezer, so the next time I want to make these it will be a lot less work to get those veggies in there!  Now I want to figure out a way to cut down that entire cup of sugar—any ideas?

Enjoy!