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Secret Veggie-Packed Breakfast Muffins: 20 Amazing Ways

Veggie-Packed Breakfast Muffins
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These Veggie-Packed Breakfast Muffins are a delicious and healthy way to start your day. They are perfect for busy mornings and a great way to sneak in extra vegetables for your family, especially picky eaters.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup grated carrots (about 1 medium carrot)
  • 1/2 cup finely chopped spinach

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini, grated carrots, and chopped spinach until evenly distributed throughout the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
  • These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months.
  • To reheat, simply microwave for 15-20 seconds or toast in a toaster oven.

Nutrition

Find it online: https://magazinemeal.com/veggie-packed-breakfast-muffins/