Healthy Muffins With Fruits and Vegetables That Kids Actually Eat

My son is a picky eater (like most kids). On top of that he has some real texture issues. This severely hinders his desire to eat things like fruits and veggies. Let me restate that; he WON’T eat fruits and veggies. I know there are parents that can relate.

So what do you do when you have a kid that just won’t eat healthy foods? You have to disguise nutrients in foods they actually like. That being said, my son loves any form of bread.

This recipe is a frustrated mom’s attempt to give a picky eater a balanced diet.

It’s not a perfect solution, but it’s a good start.

Just look at all those great ingredients!

Note; I will be using a juicer and a food processor. You don’t have to use a juicer. You can use a food processor to blend the fruits and veggies. I am using a juicer for the zucchini, carrots and apple because the smoother I can make the batter, the more likely my picky eater (with sensory texture issues) will eat them. I have made this recipe by using JUST the food processor and it is just fine!

Ingredients for these kid friendly healthy muffins;

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 4 tablespoons of butter
• 1/2 cup vanilla greek yogurt
• 2 eggs – Use egg substitute for Vegan recipe
• 1 zucchini
• 1 carrot
• 1 red apple
• 3 large cauliflower florets

1. First preheat the over to 350 degrees F if you are not using disposable baking cups. If you are using them, preheat oven to 375 degrees F.
2. Next mix the dry ingredients together in a medium bowl; flour, baking powder, salt, sugar, and cinnamon.
3. Melt the butter.
4. Mix two eggs (or egg substitutes) into the butter.
5. Mix butter and eggs into dry ingredients.
6. Add greek yogurt.
7. Juice the carrot, apple and zucchini in a juicer (see note above).
8. Chop the cauliflower florets in a food processor.
9. Add the cauliflower to the juiced ingredients.
10. Mix the fruits and veggie mixture with the dough.
11. Spray muffin pan or disposable muffin cups with cooking spray.
12. Pour the batter into the muffin tins until they are 3/4 the way full.
13. Bake at 350 degree F for 20-23 minutes without muffin cups and 375 degrees F for 25 minutes with muffin cups.
14. Let them cool for a few minutes after baking and enjoy!

You can store these muffins in the refrigerator for up to 5 days and reheat as you want!

If you choose to cook the muffin batter in a disposable muffin cup, they will most likely be a little more chewy and not rise as much. Here is what they look like cooked in a disposable muffin tin cup.

Here is what they look like cooked directly in a muffin tin.

They both taste equally as good in my opinion!

Speaking of recipes with bread, don’t forget to check out my braided calzone pizza with pillsbury pizza crust. Did I mention that most kids can make this by themselves? SCORE!

The most important part is that my kids will eat both. Also, if you want to make a really special treat cook some in a mini muffin tin!

My kids love the bite sized muffins. They make a great on-the-go snack!

Don’t forget to check out our other kid friendly foods!

If you have a picky eater at home I hope this recipe bodes well with your little ones!

Thanks for stopping by!