Veggie-Packed Muffins for Picky Eaters
Got a picky eater who won't touch vegetables? If you’re struggling to get healthy ingredients into your kids, try adding veggies to some of their favorite foods, like muffins. Here are 3 delicious and kid-friendly muffin recipes all loaded with nutritious veggies (like carrots, broccoli and zucchini). These muffins are perfect to make ahead for quick and easy breakfasts and snacks.
Healthy Zucchini Oat Muffins
Servings: 12
1 1/2 cups flour, whole wheat
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 large egg
1/2 cup maple syrup, pure
1/3 cup almond milk, unsweetened
1/3 cup coconut oil
1 tsp vanilla extract
1 1/2 cups zucchini
1/2 cup oats, dry
Preheat the oven to 350 degrees and grease a 12-cup muffin tin well.
Peel and grate zucchini.
In a large bowl add the flour, baking powder and soda, cinnamon, and salt. Use a whisk to combine well.
Make a well in the center of the dry mixture an add the egg, syrup or honey, milk, coconut oil and vanilla. Stir until the mixture just comes together (don’t over mix). Add the zucchini and oats and stir to combine.
Divide the mixture evenly between the 12 muffin cups. Sprinkle a few additional oats on eat muffin if desired. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool on a wire rack for 5 minutes. Remove from the muffin pan and serve warm, at room temperature.
Flax Carrot Apple Muffins
Servings: 12
1 1/2 cup flour, whole wheat
3/4 cup flaxseed, ground
3/4 cup oats, dry
1/2 cup brown sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 cups grated carrot
2 cups grated apple
3/4 cup milk
2 large egg
1 tsp vanilla extract
1 cup cranberries, dried
Make oat flour by grinding oats in blender. Grate or puree carrots (will need two cups.)
Grate apples.
Combine dry ingredients.
In a separate bowl, mix milk, eggs, vanilla. Add to dry ingredients just until moistened.
Stir in cranberries.
Fill muffin papers. Bake at 350 for 10 minutes (mini muffins) or 15 minutes, large muffins.
Fruit Veggie Muffins
Servings: 14
1 cup flour, whole wheat
1 cup flour, all-purpose
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup sugar
4 Tbs butter, unsalted
2 large eggs
1 tsp vanilla extract
1/2 cup broccoli, florets
1 small zucchini
1 1/2 medium carrots
1/2 medium apple
1 medium banana
2 Tbs apple juice
1/4 cup applesauce, unsweetened
1/4 cup yogurt, plain
Preheat oven to 350 degrees.
In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
Soften butter.
In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.
In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Pulse until thoroughly mixed.
Shred carrots. If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.
Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until mixed.
Finally, add the dry ingredients and mix just until combined and wet.
Spray muffin tin with cooking spray. Scoop the mixture into a prepared muffin pan. Fill each spot about 3/4 of the way full.
For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins.
For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.
Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
Recipes courtesy of superhealthykids.com
