Indulging in something that tastes delicious without sparking guilty feelings later? I’m in, especially when it involves breakfast (the best meal of the day)! These muffins do just that. Packed with vegetables (hence their name!), healthy fats, and natural protein and sugar sources, they taste decadent but will leave you feeling energized for the day instead of weighed down and lagging. So skip the pop tarts, and try these muffins out instead. Eating food that nourishes your body and makes you feel good doesn’t have to be boring and tasteless!
For me, the true test of whether I have created a successful healthy dish is when my friends or family eat it, without knowing the ingredients, and love it! These muffins are friend tested and approved – in fact, my friends went crazy over them and no one believed they could be healthy with how they tasted. I count that as a major success!
Bring these muffins to your next brunch party for an easy crowd pleaser, bake up a batch for quick grab-and-go workday breakfasts, or throw these together for your kids as a subtle way to add more veggies into their diets! These “hidden veggie” muffins are sure to be a crowd pleaser.
Ingredients:
- 1 cup grated carrots
- 1 cup grated zucchini
- 1/3 cup unsweetened applesauce (or 1 snack pack)
- 3/4 cup whole-grain oats
- 6 dates
- 2 T almond milk*
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup chickpea flour
- 2 1/2 tsp baking soda
- 1 tsp lemon juice
- 2 eggs + 1 egg white
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- Almond butter (optional, for topping)
*sub almond milk with coconut milk for nut-free alternative
Directions:
- Preheat the oven to 350 degrees F.
- In a blender or food processor, blend the oats until they form a fine powder.
- Combine the dry ingredients in a medium sized bowl. Set aside.
- Again using a blender or food processor, blend the dates and almond milk into a thick paste.
- In a separate bowl, gently whisk the two eggs and egg white.
- To the eggs, add the date paste, applesauce, maple syrup, coconut oil, vanilla, and lemon juice. Stir until well combined.
- Fold the wet ingredients into the dry ingredients in three parts, stirring well after each addition until a thin batter forms.
- Add the grated zucchini and carrot to the batter, folding until well combined.
- Grease muffin tins with coconut oil, then fill each muffin cup about 3/4 full with batter.
- Bake at 350 degrees for 15 to 18 minutes, or until a toothpick inserted into the muffin comes out clean.
Makes about 12-14 muffins.
*Pro tip: My favorite way to serve these is warmed with a dollop of almond butter on top!
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