These moist muffins are a sneaky way to add veggies and fiber into my kid's diet. You can easily substitute other vegetables and fruit too. I've tried zucchini, pear, and banana!

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
5 mins
total:
50 mins
Servings:
16
Yield:
16 muffins
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.

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  • Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.

  • Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

  • Cool for 5 minutes before transferring to a wire rack.

Nutrition Facts

197 calories; protein 3.2g 7% DV; carbohydrates 31.9g 10% DV; fat 6.8g 11% DV; cholesterol 27.5mg 9% DV; sodium 221.6mg 9% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/03/2019
4.2.19 Just really liked everything about these muffins. They re tender from the buttermilk moist from the apples texture is spot on perfect and there s just enough sweetness to satisfy you. This one s a keeper thanks for sharing your recipe. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2019
4.2.19 Just really liked everything about these muffins. They re tender from the buttermilk moist from the apples texture is spot on perfect and there s just enough sweetness to satisfy you. This one s a keeper thanks for sharing your recipe. Read More
(1)
Rating: 5 stars
10/16/2019
No changes necessary! Absolutely delicious! Read More