Carrot muffins, Sweet Potato muffins, or Pumpkin muffins- this is a versatile recipe!
With a picky-eating toddler at home, I am constantly thinking about how I can pack the biggest nutrient bang per bite in his narrow-ranged mealtime repertoire.
For those unfamiliar, there’s an ongoing debate over whether hiding veggies in our children’s food is “good” or “bad.” Well, I’m not a pediatric expert, but I am an expert of my son. And my stance is: DO WHATEVER WORKS!
The most important goal for me with meals is to make them fun. If he doesn’t like broccoli, then that’s OKAY. I’m confident that one day my son will try broccoli again, and whether he likes it or not, that’s HIS decision to make! Sure, hiding veggies is TOTALLY feeding into his pickiness… and like the textbooks say, “hiding veggies doesn’t necessarily teach him about the importance of eating a balanced diet,” but I’m confident that he has his whole life to learn about a balanced diet (especially with a dietitian for a mom)!
My son is quite stubborn and therefore, my main priority at mealtimes is to make them a POSITIVE experience. No food fights, no problems!
Plus, I actually have fun hiding veggies in dishes! It allows me to increase the nutrient density of meals. Listen, I try to serve some veggies in the whole form sometimes, but it’s never a forced situation.
I’m also a fan of efficiency…, especially in the morning. I created this recipe with a few goals. Did I want an easy breakfast option in the house? Yes, but I also wanted to assure myself that as a family, we’re adding some AWESOME nutrients into our day.
The trick with this recipe is that you want to blend your wet ingredients (and BTW- sugar is considered a wet ingredient)! I add bananas, which also offer moisture and flavor. Whole wheat pastry flour keeps the muffins light and carrots add great color! Flax and avocado oil boost the healthy fat content and whole-milk yogurt knocks the protein out of the park
(Makes 12 standard-sized muffins)
2 cups whole wheat pastry flour
1/3 cup granulated sugar
2/3 cup plain whole milk Greek yogurt
½ cup avocado oil
2 large eggs
1 cup carrot, finely grated (*may substitute with sweet potato, baked and mashed or pumpkin)
2 bananas, mashed
1 tsp vanilla
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbsp ground flax
¼ cup oat flour
½ cup semi-sweet chocolate mini chips
- Preheat the oven to 375ºF and prep 10-12 muffin liners in a pan.
- In a food processor, whip the Greek yogurt, oil, and eggs
- In a large bowl, combine the whipped mixture with sugar and vanilla. Stir in sugar and bananas until consistent.
- In a separate bowl, combine flour, baking powder, baking soda, salt, flax, and oat flour.
- Pour the dry ingredients into the liquid mixture and mix just until combined.
- Mix in carrots & chocolate chips. Spoon mixture into prepared muffin tin.
- Bake for 17 to 20 minutes until golden. Check centers with a toothpick- make sure it comes out clean! Let cool. ENJOY!