Need a new way to sneak more veggies into your kid(s)? Sarah found a great recipe for some healthy muffins, but we both agreed that the instructions could use a little help. I love how little sugar this requires–without tasting like wet cardboard! Here’s my rewrite, along with some great ideas for optional mix-ins. Yields approximately 2 dozen muffins
Measure out coconut oil and sugar into a large mixing bowl and beat well. Add extract and applesauce and mix again until incorporated. In separate mixing bowl, measure out all dry ingredients (everything but the grated veggies). Using a stand mixer on low, or a wooden spoon, begin mixing dry ingredients into oil, sugar, extract and applesauce a little at a time. It will resemble a stiff clay. Add your grated fresh zucchini and carrot, mix well and add your optional mix ins. Use more coconut oil or some butter to generously grease muffin tins, or use paper muffin liners. Fill cups 3/4 of the way full and bake at 325 degrees F for 25 minutes, or until toothpick inserted in center comes out clean. Cool and enjoy!
Note: This type of recipe allows some fudge room, so feel free to mix up the ratios of shredded veggies, or if you accidentally grate a little too much, it won’t hurt to throw it all in. For those with gluten sensitivities, replace 1 cup of the whole wheat flour with GF all-purpose flour and use 2 cups oats (if you’re allergic or celiac, be sure to buy GF certified oats as cross-contamination is common).