Shhh, don’t tell the kids, but we are on a mission to redefine the ways you can continue serving veggies at the family table. Veggie muffins provide a healthy start for the whole family during back-to-school time of the year. We all have that one child, friend or family member that is the designated picky eater, but this veggie muffin recipe is a great and tasty start to keep those nutrients on the daily menu.
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 that kid on-the-go. These muffins are easy to make and even easier to grab on your way out of the door. The muffins can be conveniently stored frozen for a longer-lasting supply, or simply wrapped up on the counter ready to go for those awaiting snack-attacks.
These Veggie Muffins are loaded with all the good-for-you ingredients that kids don’t want to eat. But, they are delicious enough to hide the textures that most kids stray away from. Help your little ones get their daily dose of carrot, zucchini, oat milk, and flaxseed. Try using a food processor to make use of your preparation time.
Support Local and Consume Mindfully
Next time you are grocery shopping, think about finding fresh produce for this recipe’s ingredients at your local farmers market. Organics can elevate your taste, quality and sustainability footprint while limiting food waste. Don’t forget about those leftover fresh vegetables in the fridge because there are no limits to this recipe’s flexibility. Carrots and zucchini have a natural sweetness, but you can go savory with broccoli, cabbage, and other veggies. Just add a sprinkle of Romano cheese on top before baking.
Veggie muffins are a great guide to more mindful eating, as they are full of fiber and antioxidants. Pair your muffins with a matcha latte, brunch champagne or a simple fresh-squeezed orange juice for the kids.
Our veggie muffin recipe offers a healthy and delicious take on combining both your greens and breakfast essentials. With their warm, herby aroma and elevated breakfast taste, these veggie muffins are the perfect transition for your baking to-do list between the seasons. Whether you’re sharing with your family, having a post-pilates treat or hosting the perfect weekend brunch, our veggie muffin recipe is an effortless choice.
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.
Print
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
Subscribe to TABLE Magazine’s print edition.
