Boy, do I love tricking my toddler into eating vegetables! There’s nothing more satisfying than seeing Bubba’s little face light up with delight as he bites into something yummy and healthy. As a pregnant woman, I also need to maximize my veggie-intake, so what better reason than to whip up some healthy veggie muffins for breakfast, snack, dessert…or whenever? I went on a Pinterest-hunt to find a good veggie muffin recipe, and lo-and-behold, I found a great one by Yellow Bliss Road. The recipe contains everything I was seeking in a healthy muffin, although I like to make ours with less sugar and without raisins. Below is my version of the recipe, but if you click the link above, you will find the original line-up.
Bubba and I love these muffins! I have made them a handful of times, often as miniature-sized treats for school lunches or for a quick bite to keep that pesky morning sickness away. Let me know how you like them!
Zucchini Carrot Oatmeal Muffins
Originally posted by Yellow Bliss Road, with a few changes by me!
1/2 cup rolled oats
1 cup all purpose flour
1 1/2 cup whole wheat flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3 large eggs + 1 large egg white
3/4 cup oil
1 cup grated or diced zucchini (keep skin on)
1 cup grated or diced carrot
Let’s Do This!
1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.