If you are as much of a veggie lover as I, but also have a major sweet tooth than you’re in luck. If you are someone who has a hard time fitting in all those veggies in your diet than you’re also in luck. Coming home from my local market with bags of fresh veggies I immediately start planning out what I am going to make for the week. Some weeks my sweet tooth overpowers me, leading me to use all my veggies in baking.
I struggle balancing the weight of my sweet tooth along side the weight of a healthy diet. I have come to a conclusion that muffins are a easy, quick snack that serves both needs. Muffins are a great way to pack in all those veggies that you normally wouldn’t eat. There are so many different variations that can be made using veggies. Adding grains and seeds, like flaxseed, chia seed, quinoa, etc. are great nutrient additions that also add stability to the muffin.
Below is the basic recipe I use for all of my muffins. Get creative with your muffins and don’t be afraid to pack in as many veggies as you can.
Zucchini, Apple Sauce, Carrot Muffins
1. Preheat oven to 350 degrees
2. In a medium bowl, combine 1 ¼ whole wheat flour, 1 tsp. baking soda, 1 tsp. baking powder, ½ cup sugar and a pinch of cinnamon and salt
3. In a large bowl, whip 2 eggs, ½ applesauce, and 1.5 tsp. vanilla extract.
4. Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in 1 cup grated zucchini, 1 cup grated carrots, and ¼ cup chopped nuts.
5. Bake for 15 minutes and then enjoy!
Adding mashed sweet potato, pumpkin, pureed broccoli or spinach are also great veggies to pack in. To sneak in some protein I will replace the applesauce with Greek yogurt or peanut butter. If you’re a fruit lover as well, throw in some of those raspberries and blueberries from the market to give it that extra sweetness.
If you are having a real sweet tooth craving, turn those muffins into cupcakes by adding some vanilla or cream cheese frosting on top, topped with raisins, other dried fruit or chocolate chips.