Picky Eater Approved: Veggie-Packed Muffins | Tara Thorne Nutrition

Adapted from Super Healthy Kids

Ingredients

Dry:

  • 2 C gluten-free flour (I like to use this one usually)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon

Wet:

  • 4 TBS coconut oil, melted (see notes)
  • 2 eggs
  • 1/2 C maple syrup
  • 1 tsp vanilla essence
  • 1/2 C broccoli florets, roughly chopped
  • 1 medium zucchini, chopped
  • 1 1/2 medium carrots, roughly chopped
  • 1/2 medium green apple, peeled and chopped
  • 4 dates
  • 1/2 C unsweetened applesauce
  • 1/4 plain yoghurt

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. Steam broccoli, zucchini, carrots and apple. Set aside.
  3. Whilst the vegetables and apple are steaming place all the dry ingredients into a bowl and mix to combine.
  4. Once the vegetables and apple have finished steaming place them in a food processor along with your melted coconut oil, eggs, vanilla, dates, applesauce and yoghurt. Process until smooth.
  5. Pour the food processor mixture into your dry ingredients and stir gently to just combine (do not over-mix otherwise the muffins will be chewy).
  6. Bake for about 20 – 25 minutes.
  7. Enjoy!

Notes

  • My tablespoons are US/Canadian tablespoons. For Australians you need to use 3 Australian teaspoons to make one Canadian tablespoon.
  • All ingredients should be organic whenever possible.
  • Always use real vanilla essence, never fake.
  • I like to use pink Himalayan salt.

Tips

  • These muffins freeze really well. Wrap them in parchment paper then again in aluminium foil so you can quickly grab one, or a bunch when you're in need of a healthy snack. Simply thaw in the fridge or in the microwave.