Veggie-Oat Muffins

Getting kids to eat healthy is a challenge. Foods are bright, colorful, and designed to be consumed quickly. Changing the palate of our kids to something healthy, but tasty, can be hard work. This recipe is a great way to add in whole grains and veggies as a tasty breakfast.

You will need to select one zucchini and one large carrot. They need to have a good solid texture to ensure they grate nicely. You will also need two large eggs and 2 cups of gluten-free rolled oats. You can use quick oats if you prefer your muffins to be less textured.

Crack the eggs into the bowl with 2 cups of oatmeal and mix.
Next, we will grate the zucchini and carrot. Rinse both before grating. You do not need to peel the carrot if it is scrubbed well. Once you have the carrot and the zucchini grated add them to the egg and oatmeal mixture.

We will now add all our liquids. 1 cup of milk, 1/8 cup of honey, 1 tsp vanilla, and 1 tsp gluten-free baking powder to the bowl. Mix well. The mixture will be slightly dry with a lot of the liquid on the bottom. Make sure you let it rest for 5 min for the oats to soak up some of the liquid. Stir again.

When the mixture is heavily mixed together scoop 1/4 cup of mixture per muffin. You will need to stir frequently before scooping so the liquid is evenly distributed.

Bake muffins in oven for 25 minutes. Top with frosting if you desire.

Frosting: Cream Cheese and Powdered sugar – Mix 1tbsp of powdered sugar into 1 oz cream cheese and then lightly frost each muffin. We eat them frosted and unfrosted they are tasty either way!