A lot of moms have asked me for this recipe. I came up with the idea as a way to use up all the pureed fruits and veggies I had in the freezer that Little A wouldn't eat. Big A helped me make them and the experience showed me that I can start giving her more control (sometimes). Normally when we bake together, she really just watches me because I am too worried she will make a mess or screw something up. This time, I allowed her to fill all the muffin cups herself and she did an amazing job. No mess! I was so proud of her! Turns out that both Little A and Big A love these muffins, which is great, because they are super healthy and have NO added sweeteners of any kind.
5-6 cups pureed cooked organic fruits and veggies [make sure you have a good ratio of naturally sweet ones (carrots, sweet potato, corn, apples, pears, peaches, etc.) to the others (broccoli, zucchini, cauliflower, etc.)]
2 eggs
1/4 cup organic canola oil
1 tsp vanilla extract
4 cups organic whole wheat flour
1/4 cup organic ground flax seeds
4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Whisk together all wet ingredients and flax seeds in big mixing bowl. Stir together dry ingredients and add to wet. Stir just until combined. Fill muffin cups (sprayed with cooking spray or buttered) 3/4 full and bake at 400 degrees. Check after 16 minutes and bake until done (until toothpick comes out clean). Cool on wire rack and freeze. Defrost when needed.
Makes about 48 muffins.
5-6 cups pureed cooked organic fruits and veggies [make sure you have a good ratio of naturally sweet ones (carrots, sweet potato, corn, apples, pears, peaches, etc.) to the others (broccoli, zucchini, cauliflower, etc.)]
2 eggs
1/4 cup organic canola oil
1 tsp vanilla extract
4 cups organic whole wheat flour
1/4 cup organic ground flax seeds
4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Whisk together all wet ingredients and flax seeds in big mixing bowl. Stir together dry ingredients and add to wet. Stir just until combined. Fill muffin cups (sprayed with cooking spray or buttered) 3/4 full and bake at 400 degrees. Check after 16 minutes and bake until done (until toothpick comes out clean). Cool on wire rack and freeze. Defrost when needed.
Makes about 48 muffins.
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