Kid Friendly Veggie Muffins

So a friend of mine raved about these muffins, so I had to give them a try!
The great thing about these is that you can get rid of baby food when making them!

2 cups whole wheat flour (or whatever you have on hand)
2-3 tbs soy flour (omit if you'd like, but it adds protein)
1 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1/3 cup brown sugar
2-3 tbs honey (optional)
1 egg
3 cups vegetables, pureed
1 tsp vanilla
2 tsp cinnamon

Preheat oven to 350.
Spray muffin pan or line with muffin liners.
Mix ingredients with electric mixer until well blended.
Fill cups 2/3 full with batter.
Bake 25 minutes or until toothpick comes out clean.
Cool partially in the pan then remove to wire rack.

When I made these, I used: 4 Stage 2 Garden Vegetables, 1 Stage 2 Peas, 1 Stage 3 Sweet Potatoes, 1 Stage 3 Squash, and 1 Stage 3 Green Beans with Rice. I also baked mine for about 40 minutes before the toothpick came out clean. These are very dense muffins.

***WARNING: These muffins do not look nor smell very tasty, but Hunter LOVES them!***