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Hidden Veggie Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 2 Ripe Bananas
  • 1/2 cup Grated Zucchini (squeezed very dry)
  • 1/2 cup Grated Carrots (squeezed very dry)
  • 2 Eggs
  • 1/4 cup Whole Milk (or milk alternative)
  • 1/4 cup Butter or Oil (butter, olive oil, coconut oil and avocado oil all work!)
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Maple Syrup
  • 1 1/2 cups Whole Wheat Flour (or all-purpose flour)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 cup Blueberries (fresh or frozen)

Method
 

  1. Preheat the oven to 375℉. Grease a 12-cup muffin tin or 24-cup mini muffin tin. Alternatively, you can use muffin liners.
  2. Mash bananas. Finely grate zucchini and carrots and squeeze as dry as possible.
  3. Combine wet ingredients in large mixing bowl. Bananas, zucchini, carrots, eggs, milk, butter (or oil), vanilla and maple syrup.
  4. Add in dry ingredients, flour, baking powder, baking soda and cinnamon. Stir gently until no lumps remain.
  5. Gently fold in blueberries.
  6. Divide batter in the muffin tin and bake for 23-25 minutes depending on your oven. (or 15-20 minutes for mini muffins)