3 Muffins packed with veggies

Claire Gallam

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Getting kids to eat vegetables is about as easy as it is convincing them to brush their teeth. This is why I'm constantly trying to find ways to sneak super healthy produce into their favorite foods without them knowing. And for me, the easiest way is baking them!

Unless you're super, super lucky and have kids who love their veggies, you're probably in the same boat as us. Forget salads or casseroles and just bake your veggies into a muffin! Even the pickiest of your kids will love these fluffy, sweet and delicious muffins. And chances are you'll love them too!

Carrot walnut muffins

Carrot walnut muffins

Slightly adapted from Mel's Kitchen Cafe

Yields about 28 mini muffins

Ingredients:

  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 tablespoons melted butter
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened applesauce
  • 3/4 cup shredded carrots
  • 1/3 cup finely chopped walnuts

Directions:

  1. Preheat oven to 350 degrees F. Line a mini muffin tin with mini muffin liners.
  2. In a large bowl, whisk the flour, baking soda and cinnamon together. In another bowl, beat the butter, applesauce, sugar, egg and vanilla together. Stir in the carrots and walnuts.
  3. Add the wet mixture to the dry mixture and stir to combine.
  4. Fill each mini muffin liner 3/4 the way full with batter. Bake for about 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.

Spinach banana muffins

Spinach banana muffins

Yields 8 regular-size muffins or about 18 mini muffins.

Ingredients: 

  • 1-1/4 cups all-purpose flour
  • 1/3 cup + 2 tablespoons brown sugar
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 tablespoons canola oil
  • 1/2 cup milk
  • 4 ounces fresh spinach
  • 1 banana
  • 2 tablespoons creamy peanut butter
  • Dash of salt
  • 1 teaspoon vanilla

Directions: 

  1. Preheat oven to 350 degrees F. Line a muffin tin or mini muffin tin with liners.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and cinnamon together.
  3. In the blender, blend the canola oil, peanut butter, spinach, banana, milk and vanilla. Blend on high until mixture is very smooth.
  4. Pour the spinach mixture into the dry mixture and mix well to combine. Fill each muffin cavity 2/3 the way full with batter.
  5. Bake for about 18 minutes, or until a toothpick inserted in the middle comes out clean.

Chocolate peanut butter zucchini muffins

Chocolate peanut butter zucchini muffins

Yields about 6 muffins

Ingredients:

  • 1/3 cup + 2 tablespoons unsweetened applesauce
  • 1/3 cup + 2 tablespoons brown sugar
  • 1 large egg white
  • 1/3 cup + 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup peanut butter chips
  • About 1/3 cup grated zucchini
  • Coconut pecan frosting for tops
  • Melted chocolate for drizzle

Directions: 

  1. Preheat oven to 375 degrees F. Line a muffin tin with 6 nonstick liners.
  2. In a large bowl, whisk the brown sugar, flour, cocoa powder, baking soda and baking powder. Make a well in the center of the flour and add the applesauce, egg white, sour cream and vanilla. Mix the batter until fully combined. Stir in the zucchini and peanut butter chips.
  3. Fill each muffin liner about 3/4 the way full with batter. Bake for about 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Let cool.
  4. Place about 1 teaspoon of frosting in the center of each muffin and drizzle with chocolate.

More healthy muffin recipes

Flourless coconut banana muffins
2-Minute blueberry muffins for one
Gluten-free apple cider muffins

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Claire Gallam
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for FabulousFoods.com and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.