Honestly, I love the portability of muffins. Grab one on the way out the door and eat en route to school. They double nicely as snacks. I can make them the night before and wake up to breakfast waiting for me. And really? Is there a more perfect breakfast for someone avoiding the standard breakfast fares (no eggs, dairy, or oats here, in addition to the other foods we avoid). Freeze the leftover muffins- if there are any- for a lazy breakfast another morning.
The problem is that most muffins are high in sugar and low in nutrient density. Most people eat muffins occasionally, so this is not a problem in their diet. We live on them. We need some oomph!
My latest push is to incorporate more veggies in our breakfast, and reduce the sugar even more. That means veggies in our muffins. I've had a few flops. But this recipe? None left. None. The inspiration for this latest twist came from a basic banana muffin recipe that the kids love, modified to pump it up of course!
I've got to invest in another muffin pan, so I can just double the recipe. It would really simplify freezer cooking.
Zucchini Carrot Muffins
1 c grated zucchini (you can also use yellow squash), generous
4 oz jar stage 2 carrots (baby food)
1/4 c oil or margarine of choice
1/2 c raw sugar
1 c all purpose flour
1 c spelt flour (I often use a mix of whole grain flours here)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Cream sugar and oil/margarine. Grate zucchini and add. Add pureed carrots and stir well. Whisk together dry ingredients and add to wet. Stir to combine. Depending on the flour mixture you use, you may need to add additional liquid if the batter is too stiff. I add carrot juice, hemp milk, or warm water, one tablespoon at a time. Spoon into greased or lined muffin tins and bake 25 minutes at 360. Enjoy with butter or honey, or even plain!
This recipe is vegan, dairy free, nut free, soy free, egg free, guilt free and delicious. Approved by all three munchkins! How can you beat that?