Fruit and Veggie Muffins

I have 2 children in my house.  One picky one, one who LOVES to shove food in his face.  These are loved by both. 

4 T dairy free spread (I like Earth Balance soy free)
1/2 cup brown sugar (or agave nectar or honey, depending on the age of the child...)
3/4 cup veggie puree (I used sweet potato, asparagus and broccoli that I had left over from before Anthony decided purees are for chumps.)
2 single serve unsweetened applesauce cups (I use 365 brand from Whole Foods Market)
1/2 cup banana puree
1 1/2 t vanilla extract
1 egg (or 1 egg worth of egg replacer)
1 t baking powder
1 t baking soda
3/4 t xanthan gum (can be eliminated if using flour that contains gluten)
2 cup gluten free flour blend (or flour, up to you)
1/2 t cinnamon
1/2 cup blueberries

Preheat oven to 350.  Grease muffin tin with canola oil.
Combine spread and brown sugar til completely mixed. Add veggie puree, applesauce and banana puree. Add vanilla and egg. 

In separate bowl combine all dry ingredients and slowly add to mix.  Combine but do not over mix.  Mixture should be a bit lumpy. 

Fold in blueberries. Divide into muffin tins.  Divide between muffin tins.  Makes 12 muffins.
Cook 18 minute.  Done when a toothpick inserted in the center comes out clean.

Enjoy!