Toddler-Approved Veggie Muffins Recipe
Doesn’t it seem like when our babies reach the age of 2, they suddenly have no appetite for anything beyond a designated 5 foods of their choosing? Some toddlers only want meatballs, while others only want cheese, or carrots, or ice pops…the list continues.
Fortunately, my firstborn has been great about eating some basic fruits and veggies since day one, green leaves though? He was a fan of those for about a month-his 10th month actually, when babies will put ANYTHING in their mouths. Ditto for beets!
We are lucky to have a local Community Supported Agriculture (CSA) farm that grows produce pesticide-free in town. We get COPIOUS amount of greens from late October to early April (our subtropical region only allows for reliable farming autumn-spring, summer is just too hot to grow anything besides sweet potatoes).
We could never eat all of the greens we receive at once, so I blanch and freeze them in small sandwich bags that are in pre-measured cup-size servings. **It’s also a great idea to grate summer squash, like zucchini, and freeze them (no blanching required) for quick breads and muffins during the off-season.
- 1 cup flour
- 1 cup corn meal (non-gmo if available)
- 1/4 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 3 tbs virgin coconut oil
- 2 tbs cold butter
- 1/2 cup apple juice
- 1 cup veggies (beets and leafy greens are our favorites)
- 1 egg
All of these lovely greens and beets would be great if I could actually get them down my kids’ throats! Since leafy greens are a little hard for them to eat anyway-given their slimy, stringy texture-I began experimenting with ways to trick them into eating things like kale, Swiss Chard, collard greens, and spinach.
These corn muffins deliver a nutrient punch, while being an easy, portable snack. We usually color-coordinate muffins for holidays (greens for Christmas, pumpkin or carrots for Halloween, beets for Valentine’s Day). For the most part, they are green, since those are the boys’ favorites!
These are wonderful warm, slathered with a pat of butter, nut butters, or plain.
I buy most of my pantry supplies at Aldi. If you haven’t started shopping there yet, check it out! Their prices and quality are amazing, they have lots of organic and non-gmo choices, and their produce is very reasonable. Some organics (like the flour you see in the photo) are “Special Buys,” meaning they are only stocked certain times of the year. Stock your pantry when this happens! Sometimes, those items even end up in their clearance basket. I got 20 lbs of organic flour for about $7!!
When rubbing the butter and oil into the dry mixture, the texture should look like this:
Now for the recipe!
Veggie Corn Muffins (I try to use as many organic ingredients as possible):
7. Bake until a toothpick dipped in the center of a muffin comes out clean (15-20 minutes depending on your oven).
**For allergen free/vegan corn muffins: substitute egg with 1/2 cup of applesauce or a mashed banana.
I served Kale Veggie Corn Muffins at my son’s first birthday (a Woodland ONEderland theme), and they disappeared faster than the cupcakes!This recipe was adapted from “Veggie Corn Dogs” found in Mary Jane’s Farm Outpost.
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A wonderful book for the farmgirl at heart (I’m a super-fan who subscribes to her magazine and is a member of the Farmgirl Sisterhood). All of her books are fantastic, inspirational, and informative reads. Along with personal stories, recipes, and tutorials, these books are the perfect marriage between rugged and glamour.
You can purchase her Outpost book by clicking here, which includes tons of ideas and recipes to get you and your family OUTSIDE to enjoy Mother Nature.
If you are a fan of the first book, I would also suggest her other books. You can also purchase those by clicking their photos below.
Happy baking and reading, Farmgirls!