A kid friendly muffin of peanut butter and jelly with hidden carrot puree to give them their added daily dose of vegetables. These are a great make ahead, freezer friendly muffin.
Do you remember when I partnered with the Kids Cook Monday initiative and posted these Chewy Coconut Cranberry Granola Bars? Well today I am back encouraging you all to get in the kitchen with your kiddos and teach them the importance of cooking their own food and knowing where their food comes from.
Today I am sharing Peanut Butter and Jelly Muffins with a hidden vegetable in them! Yes Moms– I said hidden vegetables. Music to many mom’s ears! Now if you involve your child in this recipe the vegetables won’t be “hidden” since they will see you adding those carrots in, but if you can entice them to try their creation I promise they will be back for seconds!
I love hiding things from my husband and toddler. Vegetables that is! 😉
Whenever I get the chance I cook and bake things for them that have vegetables hidden. Lets talk about those energetic little two and a half year olds for a minute. It is pretty hard to get those little people to sit at the table for longer than 5 minutes, let alone clean their plate including their broccoli or carrots. Will doesn’t dislike vegetables but he still chooses to eat everything else on his plate before the vegetables which usually means that once his attention span runs out, those poor vegetables are left alone on his plate.
In my quest to hide vegetables I have tried the following recipes which were winners in my house:
I am excited to continue trying new recipes that hide vegetables. The best part is that Will doesn’t know the difference and happily popped one of these muffins in his mouth. Little did he know I hid those healthy, orange vegetables called carrots in there. You might be thinking that sounds a little strange…like eating a peanut butter and jelly sandwich with carrots on it, but you honestly can not even tell there are carrots in these muffins.
Ready to get your kid in the kitchen? Here are some ways your child can help make these Peanut Butter and Jelly Muffins (these are just suggestions and depend on your child’s development and capability of helping):
Young children (under 5 years old)
- Help measure ingredients like the peanut butter and jelly
- Stirring or whisking ingredients
- Help with clean up: using a rag to wash the counter, help rinse utensils.
Older children (older children can do most of the recipe with adult supervision):
- Read the recipe and then ask the child to repeat what step comes first to challenge their listening and memory skills
- Cracking and separating the egg whites
- Measure ingredients
- Using the electric mixer (with adult supervision)
- Pour the batter into the muffin tins
Save your favorite recipes to your personal recipe box with the button on all my recipes! Create a Meal Plan with your “favorited” recipes and the ingredients will automatically be added to your own Grocery List!Print
A kid friendly muffin of peanut butter and jelly with hidden carrot puree to give them their added daily dose of vegetables. These are a great make ahead freezer friendly muffin.
- 1/2 cup natural creamy peanut butter
- 1/2 cup carrot puree (2 large carrots steamed and pureed)
- 1/2 cup light brown sugar, packed
- 2 Tablespoons butter, softened
- 1/2 cup nonfat, plain yogurt (such as Stonyfield yogurt)
- 1 large egg white
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-sugar strawberry, blueberry, raspberry or grape preserves
- Preheat the oven to 350. Line a 12-cup muffin tin with cupcake liners or use nonstick cooking spray.
- In a mixer, beat the peanut butter, carrot puree, sugar and butter until well combined. Stir in the yogurt and egg whites.
- Add the flour, baking powder and baking soda. Mix until just combined, but not overmix- there should be some lumps in the batter.
- Divide the batter among the muffin cups and drop a small teaspoon of preserves on top of each.
- Bake the muffins until the tops are lightly brown and a toothpick comes out clean, 20-25 minutes.
- Remove and put the muffins on a wire rack to cool.
- Store in airtight container for 2 days or you can wrap them individually in plastic wrap and freeze for up to 1 month.
With my oven it took 25 minutes for them to fully cook.
Recipe from Deceptively Delicious by Jessica Seinfeld
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but A Cedar Spoon will automatically receive a small commission. Your support is greatly appreciated.
Check out my Kid-Friendly Pinterest Board for more fun food ideas that your kid will love!