I love starting out a busy week with muffins on hand for kids’ snacks (and for myself!). Here’s a super simple muffin recipe that has never failed me. It’s also very versatile, so feel free to substitute items you prefer. I like adding veggies to muffins when I can. Not in a “sneaky’ way (actually one of the most common questions I get asked by parents is how to sneak more veggies into their kids’ foods), just as a way of boosting the nutrients and to be honest, sometimes I need to use up veggies that are past their prime!

Ingredients

  • 1 ripe banana, mashed
  • 1 large carrot, shredded
  • 1 small zuccini, shredded
  • 1/3 cup oil (I like using avocado oil)
  • 1/4 cup plain yogurt
  • 1 egg
  • 1 cup flour
  • 2 tsp baking soda
  • 3 tbsp brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup shredded coconut (unsweetened)
  • 1/3 cup sliced almonds (you could easily omit this, or use a different nut or seed)
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 375 degrees F. Grease 12 muffin tins (I skip this step as I have a silicone muffin tray).
  2. Mix first 6 ingredients (the wet ones).
  3. Add dry ingredients and mix until just combined. Try not to overmix!
  4. Scoop batter into prepared muffin tins.
  5. Bake for approx. 20 mins. If unsure if done, insert a toothpick into the baked muffin. It should come out clean. Allow muffins to cool for 10-20 mins before removing them.
  6. Enjoy!

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