As my little wildling grows older and more independent, she makes her likes and dislikes known, and breakfast is no exception. Of the meals of the day, breakfast is by far the most challenging meal to convince her to eat. She seems to also believe that vegetables are poison. I have been searching for a way to sneak her veggies, and I like to attempt to get them in at the start of the day. I stumbled upon a lovely and easy recipe sourced from Eating Well and YellowBlissRoad. With a few small adaptations to fit our tastes, we have a fantastic breakfast muffin option, which she will happily gobble down! I make a batch ahead and freeze them, that way I can pull them out when needed as a quick breakfast or snack for after swimming (that’s a whole side story).

Zucchini Carrot Oatmeal Muffins

Ingredients

  • 1/2 cup rolled oats
  • 1-cup all-purpose flour (I used Coconut Flour – it’s a great gluten free swap and is a 1:1 ratio when swapping. The less math for me, the better)
  • 1 1/2 cup whole wheat flour
  • 1 1/2 cups sugar (again, I swapped, using coconut sugar)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs + 1 large egg white
  • 3/4 cup oil (I used EV Olive Oil, and it gave it a nice olive oil cake undertone)
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 3/4 cup raisins 

Instructions

Preheat oven to 350 degrees.

Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.

Fill muffin cups about 3/4 full and bake for approx. 20     minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.

 Top with Ghee, coconut oil or enjoy as is! Yummy!

I encourage you all to try them and adapt them to your family’s needs. We try to remain as gluten free as possible. If you would like to remain egg-free as well, you can try to swap the egg for applesauce. I have also found that they are rather filling, and always use a mini muffin tin. When they are mini, they freeze MUCH better!

 

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