Garden Muffins

These are my favourite muffins right now. Hello – vegetables in the morning. My Garden muffins are 100% kid inhaled. This recipe has absolutely everything you want in a quick, nutritious, delicious recipe.

These garden muffins are a 1 bowl prep, no flour, easy for kids to join in and make with you, full of vegetables and good fats, super low in sugars, high in protein and pop out of a greased muffin pan with ease. (ahhh…nothing better than that last point)

My daughter and I came upon this recipe together. We had no more coconut flour and hadn’t had a good breakfast muffin in weeks. I luckily had about 1 cup left of raw almond butter and originally thought I would try to make a carrot cake muffin. We just kept adding more veggies and somehow made this awesome recipe – garden muffins! What a refreshing name, it make me feel good about breakfast before I even make them.

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Flour-less Garden Muffins
Yields 8
Breakfast muffins chock-full of veggies and good fats to start the day with your little's right.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 cup pressed/drained zucchini
  2. 1/2 cup shredded carrot
  3. 1/2 cup shredded sweet potato
  4. 2 eggs
  5. 1 cup raw or dry roasted almond butter
  6. 1/4 cup palm sugar
  7. 1 tsp. apple cider vinegar
  8. 1 tsp. chia
  9. 1/2 tsp. baking soda
  10. 2 tsp. cinnamon
  11. 1 tsp. vanilla
  12. pinch sea salt
  13. Optional - 1/4 cup enjoy or Camino dark chocolate chips.
Instructions
  1. Pre-heat oven to 375oc
  2. grease a muffin tin with coconut oil or butter or ghee
  3. grate the zucchini into a bowl lined with paper towel and squish the excess water out of the grated zucchini
  4. Add zucchini to a mixing bowl along with, grated carrot, grated sweet potato, eggs, almond butter, palm sugar, apple cider vinegar, chia, bs, cinnamon, sea salt, vanilla and beat with an electric mixer till nice and smooth.
  5. You can then fold in optional chocolate chips
  6. Spoon evenly out into muffin tins and place into the middle rack of your oven for 20 min or until a toothpick comes out clean
  7. Let them cool in the muffin tin for about 5 minutes until you pop them out carefully with a knife.
Notes
  1. They are best eaten right after they have cooled. Wrap them and leave them on the counter for a day or two. Place them into the fridge for longer in a sealed container.
  2. These are not super sweet muffins (yay!) and they get better with each bite and quite addictive. I do love them myself, with chocolate chips.
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