McKinley is almost a year and for the last few months she has been an awesome eater of anything puréed - spinach, kale, broccoli, you name it she will eat it...until now.
My growing busy baby is developing her own preferences in food, as most kids do, and some days she straight up refuses her vegetables. So today in order to make sure she still gets those great whole food nutrients I have put together vegetable muffins. McKinley will almost always eat carbohydrates - she's a Momma's girl after all!
Whole Wheat Veggie Muffins
1 cup diced zucchini
1 cup chopped broccoli florets
1 cup chopped kale
1 egg
1/4 cup evoo
1/3 cup all natural applesauce
2 tbsps honey
2 tbsps all purpose flour
2 tbsps wheat germ
1 3/4 cups whole wheat flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp vanilla extract
1 cup chopped broccoli florets
1 cup chopped kale
1 egg
1/4 cup evoo
1/3 cup all natural applesauce
2 tbsps honey
2 tbsps all purpose flour
2 tbsps wheat germ
1 3/4 cups whole wheat flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp vanilla extract
1. Preheat oven to 350 degrees F. Spray your muffin tins with nonstick cooking spray.
2. In a large mixing bowl add egg, evoo, applesauce, honey and vegetables. *I like to steam my vegetables first but you don't have to.
3. In a separate bowl mix flours, wheat germ, and baking soda.
4. Combine wet and dry ingredients. Add vanilla.
5. Spoon mixture into muffin tins, about 3/4 of the way full.
6. Cook 20-25 minutes.
2. In a large mixing bowl add egg, evoo, applesauce, honey and vegetables. *I like to steam my vegetables first but you don't have to.
3. In a separate bowl mix flours, wheat germ, and baking soda.
4. Combine wet and dry ingredients. Add vanilla.
5. Spoon mixture into muffin tins, about 3/4 of the way full.
6. Cook 20-25 minutes.
Allow to cool 15-20 minutes before serving.
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