Fruit and Veggie Buckwheat Muffins

I was going to call these everything but the kitchen sink muffins because that's basically what's in them. I made these for my son's playgroup yesterday and they were a big hit with the little ones and the Mommies! These are jam packed with essential nutrients and are super yummy. These are for little ones who are ready for finger foods (approx 10 to 11 months).

Here's what you need: (This makes about 16 muffins)
2 cups buckwheat flour
1 cup organic oats
1/4 cup brown sugar
1 zucchini
1 to 2 large carrots (or 4 to 5 baby carrots)
1 cup baby spinach
1 to 2 pears
8 oz Trader Joe's organic apple sauce with wild berries (or 4 oz applesauce, 1/2 cup blueberries, 1/2 cup raspberries, 1/2 cup blackberries)
1 egg
1/2 cup milk

Preheat oven to 350F. Chop up zucchini, pears, and carrots and put them in a food processor or blender. Add spinach and berry sauce (or berries and applesauce if you can't find berry sauce) and puree. Mix buckwheat flour, oats, brown sugar, egg and milk in a large mixing bowl. Add fruit and veggie puree and stir until mixed. Spray a cupcake/muffin tray with cooking spray. Add one or 2 spoonful of batter into each slot. You could also use an ice cream scoop. Place muffins in the oven and bake for 20 minutes. Muffins are done when you can put a toothpick or knife in the middle and nothing comes out. Let cool and enjoy!