Vegetable muffins for children: sweet and hearty recipes in which many healthy ingredients are stuck

Many parents of small children know it - the daily struggle for vegetables, in which the child usually emerges as the winner. If you are still looking for an ideaHow the child eats more vegetables, then you can try one of the following recipes for vegetable muffins for children. Muffins with hidden vegetables are a simple method suitable for keyless eaters to obtain more nutrients in a familiar treat. These healthy recipes for children are something that you can serve for breakfast or as a snack for on the go.

Hearty muffins with vegetables: two child -friendly recipes

Muffins are a great way to serve the children different foods that they do not want to eat in their usual form. When prepared heartily, the small cakes are not only suitablefor breakfast, but also perfect for lunch and dinner. You can also prepare the vegetable muffins without egg by using the so-called linseed eggs (a mixture of linen flour and water).

Recipe for zucchini-carrot muffins with cheese for children

Instead of always serving sweet muffins, try these simple hearty muffins with zucchini, carrots and onions that are also perfect for the bread box.

Ingredients for 12 vegetable muffins:

  • 125 g normal flour
  • 125 g whole grain flour
  • 3 TL baking powder
  • 1 pinch of garlic powder
  • 1 TL paprika powder
  • ½ teaspoon salt
  • 2 owner
  • 200 ml milk
  • 70 ml olive oil
  • 1 medium -sized carrot
  • 1 medium -sized zucchini
  • ½ medium -sized onion
  • 150 g grated cheese

Preparation:

  • Heat the oven to 180 degrees and lay out a muffin sheet with 12 tins.
  • Grate the onion, zucchini and carrot and express the excess juice of the grated vegetables.
  • Mix the dry ingredients (flour, spices, baking powder and salt) with a whisk or a fork evenly in a large mixing bowl.
  • Whisk the damp ingredients (oil, milk and eggs) in a second bowl.
  • Mix the moist and dry ingredients together and then stir in the grated vegetables and the grated cheese (keep 1-2 tablespoons of cheese).
  • Put the dough in the muffin shafts and sprinkle the additional cheese on the top of every muffin.
  • Bake for 20-25 minutes until the muffin is cooked and springs back in the middle when you press it.
  • Let it cool in the mold for 5-10 minutes, then remove from the sheet and let it cool on a grille.

Vegetable muffins with broccoli and cheese

It is no secret that children with broccoli do not always cope. But if youThe healthy vegetablesDo not want to spread out of the child's nutrition plan, then you can try this recipe for muffins with broccoli and carrots.

Ingredients for 12 muffins:

  • 1 grated carrot
  • 150 g of finely chopped broccoli (only the upper parts of the florets, no stems)
  • 100 g grated Cheddar cheese
  • 350 ml milk
  • 50 g melted butter (or neutral oil such as rapeseed oil)
  • 2 eggs (slightly whisked)
  • 160 g butmehl
  • 120 g fully grain flour
  • 1 teaspoon baking powder
  • ½ TL Natron
  • ½ teaspoon salt

Preparation:

  • Heat the oven to 180 degrees and grease a standard muffin form with non-stick spray.
  • Put all the ingredients in a medium -sized bowl and stir carefully.
  • Spread the dough on the prepared muffin shapes and fill each with about ¾.
  • Bake for 18-20 minutes, or until the edges are slightly golden brown and a toothpick gets out in the middle.
  • Take out of the oven, let it cool for a minute or two in the mold and then place on a grating to cool down.
  • Serve warm or cold or keep in an airtight container.

The muffin -like shape and the sweet taste of these muffins are perfect for children who often skip their portion of vegetables. The muffin is the best place to hide something good. These recipes for vegetables muffins are cute, but they are still packed with many healthy nutrients.

Sweet muffins for children with fruit and vegetables

In this recipe for vegetable muffins, combine healthy fruit and vegetables and serve your children a nutrient-rich snack.

Ingredients for 12 muffins:

Dry:

  • 125 g normal flour
  • 125 g whole grain flour
  • 70 g of sugar
  • 1 teaspoon baking powder
  • 1 TL Backnatron
  • 2 TL cinnamon
  • 160 g of raisins

Moist:

  • 1 medium -sized banana
  • 1 Orange
  • 1 apple
  • 60 ml of vegetable oil
  • 3 good handful of leaves baby spinach (approx. 60 g)
  • 3 owner
  • 1 teaspoon to Vani

Preparation:

  • Put the dry ingredients (without the raisins) in a large bowl and stir them with a whisk, add the raisins.
  • Peel the banana and the orange, core the apple, but leave the shell on the apple.
  • Put the fruit, the spinach and the remaining moist ingredients in a blender or kitchen machine and puree until they get a beautiful, smooth green smoothie.
  • Add the smoothie to the dry ingredients and stir until everything is well mixed. Do not stir too much.
  • Put the dough in a greased muffin form.
  • Bake at 180 degrees until the muffins are cooked. You should be able to press the top of the muffins and you should springs back.
  • Let it cool in the muffin sheet for 5-10 minutes, then remove from the mold and let them cool completely on a grille.
  • Store in an airtight container and enjoy within 48 hours.

Healthy chocolate muffins with vegetables

With this recipe, the child will probably not even notice that vegetables are in it. Because chocolate muffins all love, right?

Ingredients for 12 muffins:

  • 2 big eggs
  • 2 medium -sized bananas, crushed
  • 1 small grated carrot
  • 30 g spinach or kale, loose packed
  • 60 ml oil, e.g. B. melted coconut oil or avocado oil
  • 60 ml maple syrup Oder Honig
  • 1 TL Vanilleextrakt
  • 2 TL apple cider vinegar
  • 125 g white whole grain flour, also 1: 1 gluten -free flour mixture if necessary
  • 1 teaspoon baking powder
  • 1 TL Natron
  • 25 g cocoa powder, unsweetened
  • 1 TL ground cinnamon
  • 1/4 teaspoon salt
  • Chocolate pieces, according to taste and optional

Preparation:

  • Heat the oven to 180 degrees and display a 12-muffin sheet with molds.
  • Put eggs, banana, carrots, spinach/kale, maple syrup/honey, oil, vinegar and vanilla in a blender. Puree until the mix is ​​smooth.
  • Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until everything is mixed well. Finally, fold in the chocolate pieces (if used).
  • Put the dough in the prepared muffin form and sprinkle with additional pieces of chocolate as you like.
  • Bake for 20-22 minutes or until a toothpick gets out clean in the middle.
  • Let cool for 5 minutes in the mold before put the vegetables muffins on a grille. Cool the muffins completely before keeping the remains in an airtight container in the fridge or freezer.