When my son was small, he refused to eat any vegetables (he still does) – except carrots. There were only so many carrots a child should eat before they turn orange, so I created this recipe to introduce a different vegetable. To our surprise he loved them.

• 2 cups pea puree
  • steam or boil peas and add about 1/2 cup of water (directions below)
• 2 eggs
• 1/2 stick butter
• 3/4 cup maple syrup
• 1 tsp vanilla extract (I use pure vanilla extract)
• 1 cup oats
• 1 cup flour
• 2 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preheat oven to 310 degrees.

Cook the peas for about 5 minutes then shock them in ice cold water and drain. Place the peas in a food processor or blender with about 1/2 cup water.

Set peas aside and start mixing the dry ingredient: Oats, flour, baking soda, baking powder, cinnamon, nutmeg and salt.

In a separate bowl, whip the softened butter and start adding the wet ingredients: Eggs, vanilla extract, maple syrup and peas.

Once the wet ingredients are combined, slowly add the dry ingredients into the wet ingredients.

Fill a greased muffin tin approx. 3/4 the way up and cook for about 20-25 minutes.

We start to check on anything baking as soon as we start smelling it. Stick a knife in the middle of the muffin and if comes out clean, its done.

Enjoy!