A Nutrient Packed Veggie & Fruit Muffin Recipe

The littlest lady of  Redwoodshire is going through a challenging food phase.  Meal times can be hit or miss as far as balanced nutrition goes.  She likes some things a lot, but to many things I try to offer her, she shakes her head at me and says no.  I try to hide the good stuff in bites of things she likes- but she's no fool.  The whole bunch comes out as soon as she detects something she does not prefer.  But this much I do know, lady genevieve loves muffins!  So we've been experimenting with muffins over the past month.  I try to find alternatives to white sugar for sweetening, and it's been quite successful so far.  We've had Banana Blueberry, Banana-Honey-Peanut Butter, and today we branched out to include a few more food groups.  I found a recipe for Fruit-Veggie muffins that I used as a model- however the process looked more like throwing things in the bowl until it looked like muffin consistency.

Here's the ingredient list:
WET ingredients:
Sweet Potato
Kale
Banana
Blueberry Kefir
Apple Sauce
Apple Juice Concentrate
powder ginger
cinnamon
1 Tbsp. honey
1/2 apple chopped
1/2 carrot shredded

DRY ingredients:
1/2 cup white flour
1/2 cup wheat flour
3/4 tsp. baking soda
1/2 tsp. baking powder
a few shakes of salt
a few shakes of cinnamon/ sugar mix
1/4 cup Organic Red Quinoa cooked

PROCESS:
Sliced sweet potato in thin pieces (cooks quicker).  Sauteed sweet potato & kale in Coconut oil until soft.  Coconut Oil adds an amazing flavor to sauteed vegetables.  Season veggies with ginger powder & cinnamon.  At this point, an amazing aroma will fill your kitchen. Then place sauteed veggie mix in blender with mashed banana & 1/4 cup Blueberry Kefir.  Boil 1 1/4 cups water, and add 1/4 cup Red Quinoa.  Cook for 15 minutes.  Measure & mix dry ingredients in bowl.  Add WET ingredients to DRY ingredients and mix until smooth.  I didn't use exact measurements where no measurement is specified.  Just added a little of each thing until the mix was like muffin batter.  Add Quinoa to preference- I did not use all that 1/4 cup of dry quinoa made.  Grease muffin pans- I like to make mini muffins for the little lady.  This batch made 12 mini-muffins & 5 regular muffins.

Bake @ 350 degrees F for 18 minutes  (both muffins bake about the same time) or until knife comes out clean.

Allow muffins to cool in pan for 5 minutes, then remove and allow to cool on baking rack.  If they are not removed soon enough, they will get stuck in the pan.

The muffins turned out awesome!  Though lady genevieve won't eat my sauteed sweet potato, kale, quinoa dish- she doesn't hesitate when it comes to this muffin alternative with all the same great nutrients.