I’ve been trying to find ways to add vegetables to every meal, because that’s my mantra. Add vegetables to each meal to gain the most nutrient benefit from everything you eat. When you nourish yourself this way, you have a steady and firm foundation or health, which gives you the flexibility for some freedom and indulgence.
As a pregnant mama of a toddler, I am also trying to find fast, portable snack options that are healthy for Emma & I. Enter: the veggie muffin. I loosely based this recipe off of one from Against All Grain & Dashing Dish, and I must say this version tastes the most like a traditional muffin, but still has amazing health benefits! Full of fiber, healthy fats, and even vitamin A, these muffins are the perfect snack, or even quick breakfast when you are on the go. Hope y’all enjoy!
Whole Wheat Veggie Muffins (makes 12)
3/4 cup whole wheat flour
1/4 cup almond flour
2 scoops vanilla protein powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
8-10 packets stevia or 1/3 cup sweetener of choice
1 cup milk or water
3 T coconut oil
1/2 cup applesauce
1 zucchini, grated
1 carrot, grated
1. Grate the zucchini and carrots and use a paper towel to squeeze out extra liquid.
2. Add to a bowl, then mix in remaining ingredients.
3. Pour the batter into muffin liners and bake on 350 degrees for 20-22 mins, or until a toothpick comes out clean.