Whole Wheat Veggie Muffins

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 egg

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. 

Each muffin has 2g of fiber, almost 6g of protein and 25% of your daily needs of Vitamin A!  

Let me know what y’all think and if you try them!  

Blueberry Muffins

Muffins are such an easy and delicious item to meal prep for your week! Breakfast is always a rush in our home as my husband and I are getting ready to head to work and take Emma to day care. These muffins have been our saving grace this week so I thought I’d share the recipe! 

Blueberry muffins (makes 10-12) 

1 cup oat flour

1 cup almond flour

1 cup unsweetened applesauce

2 eggs

1.5 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup coconut sugar

1/2 tsp vanilla extract

1 cup washed blueberries (fresh, not frozen) 

Preheat the oven to 350 degrees and line a muffin tin with liners (I have been using parchment paper liners and love them!) 

Mix all the ingredients except for the blueberries in a stand mixer or by hand. Then fold in the blueberries.

Pour about 1/4 cup of the mixture into each muffin liner. Then bake for 20-25 mins until a toothpick comes out clean! 

Emma and I enjoyed these fresh out of the oven. Every time I gave her a piece, she’d give me the sweetest smile! I hope you enjoy these as much as we did!