Hide a serving or two of veggies in a healthy muffin recipe! Toast them and eat them warm, or just pop one in a coat pocket for the on-the-go kid. These Veggie Muffins are loaded with all the good-for-you ingredients that kids don’t want to eat. But, their delicious enough to hide the flavor and texture that most kids stray away from. Help your little ones get their daily dose of carrot, zucchini, oat milk, and flaxseed.
What Are Ground Flaxseeds?
Ground flaxseed comes from flax plants. It is produced by grinding whole flaxseeds into a fine powder, which makes it easier to incorporate into various dishes. When added to recipes, is an excellent source of fiber, omega-3 fatty acids, and lignans, which are compounds with potential health benefits. Ground flaxseeds are even often used as a thickening agent in sauces and soups, which is why it works so well in our veggie muffin mix.
Veggie Muffins
- Yield: 1 Dozen 1x
Description
Your little ones won’t even be able to tell the good nutrients their getting in each bite.
Ingredients
- 1 tbsp ground flax mixed with 3 tbsp water
- 360 g (2 ½ cups) all-purpose flour (can replace up to ⅓ with whole wheat)
- 1 tbsp baking powder
- 1 tsp salt
- 14 oz carrot and zucchini, about 2 ½ cups grated
- 2 cups oat milk
- ¼ cup extra-virgin olive oil
- Everything spice or sesame seeds, to top
Instructions
- Mix flax and water. Sit for 5 minutes.
- Combine dry ingredients, sifting baking powder.
- Add veggies to dry ingredients.
- Combine wet ingredients. Add to dry. Mix. Add more milk by the teaspoon if mixture is too dry.
- Top with Everything spice or sesame seeds.
- Scoop into muffin tin lined with papers.
- Bake at 350 degrees or 25-30 minutes. Enjoy your veggie muffins!
Recipe and Styling by Selena Orkwis / Photography by Laura Petrilla
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