Misa’s Veggie Muffins
Inspired by Danielle Walker
makes a dozen
These muffins are full of veggies and naturally sweetened
with dates and sweet potato. They make a
great snack or breakfast with added protein like eggs or yogurt. These muffins are kid tested and parent approved!
Ingredients
6 medjool dates, pitted
½ cup baked sweet potato
3 eggs
1 cup grated zucchini
½ cup grated carrots
1 ½ cups almond flour
1 ½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
pinch of sea salt
optional ¼ cup chopped walnuts
Instructions
1.
Spread the zucchini and carrots on a paper towel
to drain some of the moisture while you prepare the batter.
2.
Preheat
the oven to 350 F. Line a muffin tin
with silicone muffin liners or grease with coconut oil.
3.
Place the dates, eggs, and sweet potato in a
food processor and blend until smooth.
4.
Add the almond flour, baking soda, cinnamon,
nutmeg, and salt and process until flour is mixed in.
5.
Add the grated zucchini and carrots into the
batter and stir with a spoon.
6.
Divide the batter evenly into 12 muffin
tins. Bake for 30 minutes. Cool before serving.
Enjoy!
Oh my goodness. I just made these....they're amazing! Thank you so much for sharing, Misa! Here's my new go to quick breakfast and snack!
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