Don't let the name fool you, these scrumptious go-tos are not your average breakfast muffin. Packed full of veggies, healthy fats and even protein, these are the healthiest of meals hiding within a sweet cupcake-like camo. From picky-eating kids to grab and go back up meals and snacks for any age, these heavenly treats will make you feel like you are cheating but in fact you will take home gold.
Set oven to 350, with rack in center of oven. Line muffin pan with parchment paper liners or non-stick spray (liners make clean up so much easier!)
2 cups of flour
1 1/4 cup of brown or coconut sugar
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp sea salt .
Combine all these ingredients together in a bowl and set aside.
2 cups shredded mixed vegetables (carrot and zucchini)
1/2 cup chopped dates
1/2 cup chopped nuts and seeds (walnuts, chia seeds, hemp seeds, pumpkin seeds)
1 apple, peeled, cored and shredded
Combine all these ingredients together in a separate bowl and add to above dry ingredients.
3 eggs, room temperature
1 cup of fruit/veggie puree (use organic baby food pouches) or coconut oil
2 tsp vanilla
Whisk these ingredients together in a bowl until frothy and then add to above ingredients. Blend well.
Fill muffin cups 2/3 full, bake for 20 minutes, cool and enjoy!
*Play around with different types of flour, I typically use all-purpose but try to go gluten free as often as possible and have used chick pea, almond and a mix of whatever is in the pantry.
**The dates, nuts and seeds can be a variation of whatever suits your taste buds! I recommend dates over raisins as they add the gooey consistency of cake when they are done. For an extra punch of health, add 1/4 cup finely chopped spinach to the mixed vegetables, no one will even notice, trust me!