I have been trying to introduce the toddler twosome to a few new reasonably healthy toddler snacks for morning /afternoon tea lately. We are stuck in a bit of a rut with the crispy, crunchy cracker type snacks as that it what Ruby is happiest with!
But we haven't gotten this far with her SPD food aversion issues by not trying and retrying new things so i have persevered…and finally i have found a winner with both girls…and the grown up part of the family too!
So of course i thought i better share my good luck with you! I found this recipe for muffins in my Gran's old recipe book and i do vaguely remember the taste from childhood but I'm pretty sure i had no idea they had 3 vegetables in them! It's a pretty basic muffin recipe with grated vegies so I'm sure there are quite a few similar versions floating out there….but I'm sticking with my Gran's as it tastes wonderful…the brown sugar really lends a warm sweetness to them….I guess they aren't super healthy but they still provide a good vegie boost to the toddler twosome's diet….every bit counts at the moment as far as i am concerned!!
CARROT, SWEET POTATO & PUMPKIN MUFFINS
You'll Need….
- 1 Teaspoon baking powder
- 1 Cup Plain Flour
- 1/2 Cup Brown Sugar
- 1/3 Cup Grated Sweet Potato
- 1/3 Cup Grated Carrot
- 1/2 Cup Grated pumpkin (I used Kent as that is what we have in the garden at moment!)
- 2 Eggs (lightly beaten)
- 1/4 Cup Oil (Vegetable or Canola…Gran didn't specify but i used Canola)
Now you need to….
Sift the flour and baking powder into a bowl and then make a well in the centre.
Add sugar, eggs, grated vegies and oil and combine well.
Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven (180 Celsius).
Leave in the tin for 10 mins before turning out onto a rack to cool.
The texture of these muffins is soft on the inside but with a few crunchy bits on the crust so i think that appealed to Ruby. They weren't too gluggy or too dry so were quite easy for her to chew and swallow. The swallowing part is often a problem with cakey type foods. But i was really pleased with how both girls took to these and they give me another option at snack time!
Perhaps your toddler might enjoy them too? They might also like these toddler favourites i have previously posted…..
Broccoli & Zucchini Choc Muffins Toddler Fruit Balls
They sound really yummy.
They are Fiona…i had quite a few myself!!
The first muffins look like a must try for me. Instead of using grated veggies, do you think purée would work?
I sent you a reply via email Sybil but for anyone else reading i can’t see why not…i would use less oil and 3/4 cup puree. Apple with pumpkin would be nice too!
I pureed my veggies
I pureed my veggies and it saved some time! I also used almond extract and threw in some white chocolate chips 🙂 Turned out really yummy, thanks!
Sounds great Reema, thanks for sharing 🙂
Looks and sounds amazing, I severely need inspiration for my toddler he’s not eating well
I think we all need a little inspiration when feeding fussy toddlers…i know i do! Hope things improve soon for you both xx
Ooh, don’t have any sweet potatoes, but I have LOTS of pumpkin! Thanks so much for sharing your family recipe! These are on my list for tomorrow 🙂
-Jaime
I love anything with pumpkin in it…especially home grown…your will be lovely Jaime!!
My kids would like those for sure. Good for you, Jode – you are an inspiration to all of us to persevere in tough times. It’s exhausting sometimes when you are making slow progress, but you’re right – every tiny step forward is at least in the right direction. Look how far Ruby has come!
Thanks Sherri…she has come a long way…just need to keep reminding myself of that fact!
These look pretty yummy. We’ll give them a try!
I hope you like them Jessica…they freeze well too!
Do you think you could use canned pumpkin? I have that in my pantry.
We don’t have canned pumpkin here in Australia Audrey so i’m not sure of the texture…but if it is runny i would think use about 3/4 cup and less oil or if it is gluggy perhaps use 1 cup? Am sure they will still turn out fine!
Audrey 15, if you try it with the canned pumpkin please share! Can’t find pumpkins anymore but these would be a great on the go breakfast to freeze. They look delicious! Thank you so much for sharing!!! 🙂
Hi Jode, just wanted to tell you how much we are loving your Gran’s muffins over here! I used all pumpkin for the veggies and didn’t have oil so used melted butter instead – they are so yummy. Thanks again for sharing the recipe (and helping me use up some pumpkin!)
-Jaime
That’s wonderful Jaimie!Glad they were a hit…a bit moreish aren’t they 😉
We love making carrot cake and carrot muffins, but now I am inspired to add in other veggies as well. I have some butternut squash right now, so I think I will try a variation on this recipe of yours with the butternut squash. Super excited!
Yum…sounds lovely Jennifer…i am on a real add vegies to everything kick at the moment…thank goodness i am having some success too!!
This look great! Can I say how jealous I am that you have pumpkins in your yard. Love the addition of the sweet potato.
These are great Jodi! Just cooked up a batch with pumpkin puree and they turned out great! I used 3/4 pumpkin and added another 1/2 of flour to the second batch I made. They tasted fine either way, though. Oh and I added some cinnamon and nutmeg!
So glad you got another option for both girls!
Alisha @ http://www.YourKidsTable.com
Thanks Alisha…glad they worked with the pureee too! Never thought of adding cinnamon and nutmeg…will trial next time and see how the girls go!
Looks like a great way to get in some sneaky veges!
Thanks for linking to the Sunday Showcase
These look so yummy 🙂 Do you know if canned pumpkin would work?
Thanks for linking up to the Kid’s Co-op. I`m featuring your muffins on my post for this week’s Co-Op post.
I made them with half a can of pumpkin and pureed the veggies, added some cinnamon, and mixed half bran and half flour and they were delicious!
I have truly inspired me. I’m finally back in the kitchen I’ve tried this recipe (with a few additions: raisins and vanilla essence) with success :0)I’ll be tuning in for more inspiration. Have a great weekend!
do you think carrot, sweet potato, apple would work?
I think the addition of apple would be lovely. I’d probably use apple puree and add a dash of cinnamon and a little extra flour…let me know how you go!!
I made these with the puree….they were excellent!
thanks for share..
I’m not a natural cook. I need an exact recipe to try. Those who have tried puree’s how much of each? Thanks
This is cool!
Just a thought but what about applesauce instead of oil to make them healthier?
Just a thought but what about substuting the oil with applesauce??
Hmm, I have no problem with the oil component, but I don’t really like including sugar. Maybe I could substitute an overripe banana… Will let you know if it works. 🙂
Great idea Danya!
I’m a bit late to this party, but I’ve just put my first batch of these muffins in the oven. I can’t wait to try them! Can I freeze these or any of the other muffins you make? I was thinking of having a baking afternoon and trying a few different recipes, freeze what we don’t need in the immediate few days. Will this work?
I pretty much freeze all my muffins and they are always fine after a defrost or quick zap in the microwave to heat them a little, I store them in a large ziplock bag and take out as needed 😉
Just came across these a few days ago on Pinterest. Anyways, I was wondering if I could use honey instead of oil?? If so, how much would I add?
I found this website at 1 am and there is nothing in my fridge. Do you know my feeling when I see these delicious foods 🙁
I don’t know what I did wrong but these had NO flavor and were bland. I even added cinnamon and nutmeg. Maybe I overcooked them? ….
how many muffins does the recipe yield?
These muffins are great! I make then Gluten Free with almond flower and all purpose GF flower and they come out delicious! My toddler doesn’t really eat them, but my husband loves them. 😀
That’s great to hear they work with those changes! thanks for sharing as I’m sure others would be happy to hear that 🙂
Anyone tried these with a over ripe banana and lessening the sugar content?
Sweet potatoes and carrots provide good sources of several essential nutrients, including vitamin A, potassium and dietary fiber. Pumpkin also has Vitamin A. Giving these food to your kids, means you are giving them healthy food.
Hi there! These look great for my picky water! Was wondering if you could recommend an amount to sub in for the pumpkin? We never buy a pumpkin, so I would only have canned… Thanks for any advice you can offer!!
We don’t have canned pumpkin here but I think someone mentioned in the comments here about using it. I would substitute half to one cup of pumpkin just depending on how thin it is 🙂 Can’t really muck it up, just add a little more flour if you feel the mix becomes to runny, hope that helps 🙂