(Sweet) Veggie Muffins

YIELD 24 muffins

INGREDIENTS

Original:

• 2 cups whole wheat flour (or what you have on hand)
• 2 -3tablespoons soy flour (omit if you'd like but it adds protein)
• 1teaspoon baking soda
• 1⁄4teaspoon salt
• 1⁄4cup unsalted butter, softened
• 1⁄3cup brown sugar (or other sweetener)
• 2 -3tablespoons honey (optional)
• 1egg
• 3cups vegetables, pureed (I use 6 jars of baby food)
• 1teaspoon vanilla
• 2teaspoons cinnamon

My version:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 cup chickpea flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 cup butter, softened
• 1⁄2 cup white sugar
• 2 eggs
• 2 1/2 cups pureed carrots and broccoli stems (I boiled and food processed, thinning with some of the veggie broth until applesauce-like in consistency) 
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1 dash of nutmeg
• 1 tsp ginger powder (optional) 

DIRECTIONS

Preheat oven to 350°F.

Spray muffin pans or line with muffin papers.

Mix ingredients with electric mixer until well blended.

Fill muffins 2/3 full with batter.

Bake 25 minutes (I baked 35 minutes and tops were barely browned) until or toothpick comes out clean.

Cool partially in the pan then remove to wire rack.

Store half in an air tight container.

Freeze the other half. Microwave to defrost.


If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.n