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Friday, March 8, 2013

Dairy-Free Fruit & Veggie Muffin Recipe for Picky Toddlers


Every parent deals with this fact at some point: kids don't like to eat vegetables.  At least, I assume that everyone deals with it.  And if you don't have this problem - count yourself very lucky.  My good friend, Stephanie recently shared a solution that worked with her daughter Grace - Veggie Muffins for the Pickiest Toddler!  After hearing how much Grace loved these, I knew we had to try them.  But since I am dairy-free, I wanted to make a version that I could actually taste-test. 


I was so surprised that Lincoln loved these muffins, too!  I have made them twice already and both times they have turned out great, and have been a highly-requested snack item.  That equals a winner in my book!  The dairy-free substitutions were easy and chances are if you're not a dairy person, you may already have these items in your house!

The first time I made the recipe, I accidentally dumped in about a teaspoon of Nutmeg, instead of the 1/4 tsp the recipe states.  They tasted kind of like pumpkin muffins - yum!  I've used a huge variety in the fruit and veggie puree - everything from carrots, peas, kiwi, apples, corn, blueberries, strawberries, etc.  I want to try an all-fruit version sometime, I think they would be delicious! 

One thing to note is that you probably will want to store them in the fridge!  I don't know about the regular version - but my dairy-free muffins were quite dense and spongy and after about a day and a half of being accidentally left out, the last few had started to grow mold in their plastic storage container on my counter.

The original recipe is from Super Healthy Kids and you can find Stephanie's normal version on her blog.  My dairy-free version is below!


Delicious Dairy-Free Fruit & Veggie Muffins

Ingredients
Dry Ingredients
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Nutmeg 
1/4 tsp Cinnamon

Wet Ingredients
3/4 cup Sugar
4 tbsp Coconut Oil
1-2 Medium Bananas, mashed
1 tsp Vanilla Extract
1/4 cup Apple Juice
1/4 cup Applesauce, unsweetened
1/2 cup Coconut Milk
2 1/2 cups Fruit & Veggie Puree + 1 Medium Carrot

Instructions
  1. Preheat oven to 375 degrees F (mini muffins) or 350 degrees F (regular sized muffins).
  2. Combine dry ingredients in a bowl and set aside.
  3. Combine sugar, coconut oil, bananas and vanilla in a mixer. Beat well.
  4. Mix together the produce, carrot, apple juice, and applesauce in a blender or food processor until thoroughly mixed.
  5. Combine the fruit/veggie puree and coconut milk into the coconut oil/banana mixture, beat until mixed.
  6. Add all dry ingredients, mix just until combined and wet.
  7. Scoop the mixture into a prepared muffin pan. 
  8. Bake muffins for about 20 minutes, or until the tops are slightly brown and a toothpick comes out clean.  They should bounce back slightly if touched.

Lincoln ate all of my muffins within a day or two, but Stephanie said they freeze great for up to three months in a freezer-safe bag! Yields: 36 Mini-Muffins or 20-24 regular-size muffin.

What tricks have you used to help your little ones eat enough fruits and vegetables?

25 comments:

  1. My easy method of sneaking in veggies so he eats them and gets used to seeing them- scrambled eggs! He'd pick them out at first, then that was too much work so he ate them, and now he'll eat spinach salad! Hooray!

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    Replies
    1. Oh, wow - that's a great idea! Lincoln usually really likes scrambled eggs, I will have to try it.

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  2. My daughter is a huge veggie lover, but my niece is not. I'm definitely going to have to make these! Thanks for sharing!

    I love that they're dairy and egg free, too. That way my veggie hubby can eat them :)

    -Cole
    http://youngmommymemoirs.blogspot.ca/

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    1. Yay - that was my hope with creating the dairy/egg free version, that they would appeal to more people! :)

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  3. Brilliant and delicious! Thanks for linking it up at Pinspiration Monday!

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  4. Oh I bet I could get my boys try them! Great recipe, thank you!

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  5. One of my nieces is on a diary free diet. I'll have to let her mom know.

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  6. These sound great! I will pin them for later

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  7. I love making mini muffins for my toddlers and keeping them in the freezer for a quick breakfast! Great way to get veggies in them too!

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  8. I haven't cooked with coconut oil but was just talking to someone the other day about it. Love kid-friendly recipes that aren't dumbed down!

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  9. I love things like this that you can freeze to grab whenever you want them!

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  10. My daughter loves veggies. My son, not so much. I've pinned this to try this week. Love that this is dairy and egg free too

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  11. These look yummy. I don't think I've ever made muffins without egg.

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  12. Looks like a great snack for kids! I'm pinning it!

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  13. Great way to hide veggies! My kids love muffins.

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  14. Dairy free is do important for so many people. They look good

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  15. Dairy free is do important for so many people. They look good

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  16. These look really good! I bet even my picky eater would eat them.

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  17. I made this recipe and they're very tasty! Just wondering if your stick to the muffin cups as much as mine do? I feel like I lose half of the mini muffin when I peel it. Any tips? I'd love to make these again!

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    1. I often just make them without paper cups - they pop right out of the pan for me!

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  18. I hate that these have 3/4 Cup Sugar!
    Ridiculous!
    Omitted.

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    1. You know, the last time I made them I had no issue with sugar, but I will be omitting it myself the next time I make them...or at the very least, using coconut sugar instead.

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  19. These look great - thanks so much for the recipe. Do you think I can omit the banana without affecting the end result too much? (My baby can't eat banana).

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    Replies
    1. Maybe try adding extra applesauce to make up for the missing banana? I haven't tried it without, but the recipe seems pretty forgiving.

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