Misa's Veggie Muffins

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!