Hello Southern Institute friends, I’m Dana from MADE! I’m excited to share a totally experimental recipe with you that totally worked out! In fact, direct quote from my kids (as their cheeks were stuffed with food), “I LOVE THESE Mom!” I hope your kids do too. And if they’re anything like mine, getting them to eat veggies is an uphill battle. I hate to fight it and I often give-in to other food options. But then I always feel guilty that they’re not eating better. Do you work the same way?
I know what you’re thinking, sounds weird. But trust. They’re totally great!
Here’s what’s inside:
Let’s get started!
Yields appx 20-24 muffins
2 Cups All-purpose Flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup (1/2 of a stick) softened butter
1/4 cup Prune or Apple juice
1 1/2 cups chopped broccoli (frozen or fresh)
1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/2 cup grated carrots
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
1/2 tsp vanilla
Start by mixing your dry ingredients (flour, baking soda, and salt) in a small bowl. Set aside.
Mix the sugar, butter, and eggs in a separate bowl or mixer. Beat for a couple minutes till everything is combined.
Next, prepare your veggies. Grate the carrots, smash up the bananas,
This is my favorite part of the recipe. You need about 1/2 cup of puree when done, which takes about 1 1/2 cups of broccoli–frozen/thawed or fresh/steamed–and 1/4 cup of juice. I used prune juice but apple or grape works too.
Combine the broccoli cuts and prune juice in the food processor and pulse till finely mixed. If you don’t have a food processor, use a blender or try to finely chop it up (but the chunks will be more visible to your kiddos).
And you should end up with this. Um, looks appetizing.
Okay, throw the broccoli puree, carrots, bananas, yogurt, and vanilla into the butter mixture and beat for a minute. Finally, add the dry ingredients and mix just until combined and wet.
I know it looks like broccoli soup, but give the batter a taste. It’s yummy!
Scoop the mixture into a prepared muffin pan (you can also use cupcake liners if you want them to feel like “cupcakes”. That word always makes my kids excited about food).
Depending on how much you fill in each cup, the recipe makes about 20-24 muffins.
Bake them in a 350 degree oven for about 25-30 minutes, until the tops are slightly brown and a toothpick comes out clean.
Let them cool for a few minutes.
And….give your kids the taste test!
They love em! Lucy ate 2 1/2, Owen ate 3. And the rest were placed in the freezer so we could munch on them throughout the week.