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Veggie Packed Muffins

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This one is for all you mama’s out there! I’m so happy to share my first kiddie recipe with you. I totally experimented with these while trying to trick my niece into eating zucchini. Luckily, they turned out great! So moist, sweet, and cinnamon-y, your little ones will have no idea what’s inside! Yes there is butter in these, but contrary to what most people believe, butter is actually GOOD for you. In moderation, of course. Butter is rich in fat soluble vitamins and healthy saturated fats. These are perfect for school lunch boxes, busy mornings or to beat the post nap blues!

Further Food Commentary:

Fats allow your body to better absorb vitamins A, D, E & K. Butter contains a small amount of fat-soluble vitamins, however it is also high in saturated fat. Saturated fats are not healthy. Unsaturated fats, such as olive oil, canola oil, or avocado also provide vitamins, but without the saturated fat content. Butter is not good for you, but just like most things, it is okay to consume it in moderation. Instead of butter in this recipe, you could use olive or canola oil, applesauce, plain yogurt, or mashed banana. Grating vegetables and hiding them in muffins is an easy way to sneak vegetables into your child's diet. You can also grate or blend vegetables and hide them in spaghetti sauce or soups.

By Alex Lane MS, RDN/LD
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Veggie Packed Muffins

Stars ( Reviews)

  • Prep Time:25 minutes
  • Cook Time:12 minutes
  • Servings: 24

Ingredients

1 large carrot (grated)
1/2 large zucchini or squash (grated)
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon of Daily Turmeric Tonic (optional)
3 tablespoons butter (melted and cooled)
1 large egg
1 teaspoon vanilla
1/3 cup milk**

**For the milk, feel free to use whichever milk you normally give to your child. I’ve made these with both almond milk and 2% cow’s milk and both were successful.

Instructions

1. Preheat oven to 350 F and grease mini muffin tins.
2. Grate the zucchini and carrot into small shreds.
3. Mix flour, cinnamon, salt, and baking soda into a large mixing bowl.
4. In a separate bowl, combine melted butter, egg, vanilla, and milk together.
5. Pour the wet ingredients into the dry and using a wooden spoon, mix until just combined. Be careful not to over mix, this will dry out your muffins!
6. Add the grated vegetables and stir until just mixed through.
7. Fill mini muffin tins about 3/4 full.
8. Bake for 12-13 minutes, or until tops are lightly browned and an inserted toothpick comes out clean.
9. Let cool for an hour. Store in a sealed container for up to one week.

1. Preheat oven to 350 F and grease mini muffin tins. 2. Grate the zucchini and carrot into small shreds. 3. Mix flour, cinnamon, salt, and baking soda into a large mixing bowl. 4. In a separate bowl, combine melted butter, egg, vanilla, and milk together. 5. Pour the wet ingredients into the dry and using a wooden spoon, mix until just combined. Be careful not to over mix, this will dry out your muffins! 6. Add the grated vegetables and stir until just mixed through. 7. Fill mini muffin tins about 3/4 full. 8. Bake for 12-13 minutes, or until tops are lightly browned and an inserted toothpick comes out clean. 9. Let cool for an hour. Store in a sealed container for up to one week.

Nutrition Information

Per Serving:  Calories: 39; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 12mg; Sodium: 93mg; Potassium: 36mg; Carbohydrate: 5g; Fiber: 0g; Sugar: 0g; Protein: 1g

 

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3 thoughts on “Veggie Packed Muffins

  1. Suzanne Kilko

    Hi where can I buy the tuneric tonic. Any suggestions on what brand. Do you use liquid or powder for baking. Thanks Suzanne

    Reply
  2. algnemeth

    I host a weekly radio show about living healthily. Each week I bring in a healthy treat for the staff to try, and I’m always looking for new ideas. On a recent show, I had the staff try these veggie packed muffins. Although they were a bit skeptical at first (I mean, they are packed with veggies!), they were good sports and gave the muffins a try. And they really liked them. My daughters tried them as well and said that I must make them again.

    Reply

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