I saw a recipe for “Hidden Veggie Muffins” a while ago and snapped a photo on my phone to remember the recipe since I’m always in the market for healthy muffins I can grab and take to work.
I finally got around to making said muffins and even though they kind of have “hidden veggies” I think it’s more appropriate to call them Carrot Zucchini Muffins- because those are the only vegetables in the recipe…
But nevertheless, these muffins are super tasty and easy to make, AND they happen to have vegetables in them- win/win right?
Hidden Veggie Muffins, aka Zucchini Carrot Protein Muffins
- 1 cup almond flour
- 2 scoops vanilla protein powder
- 1 TBS cinnamon
- 1/c cup shredded, unsweetened coconut
- 1/2 tsp salt
- 1 tsp baking soda
- 5 dates, soaked in water
- 2 cups shredded zucchini
- 1 cup shredded carrots
- 1/2 banana mashed or 1/2 cup applesauce (I used banana)
- 3 eggs
- 3/4 cups chocolate chips
Shred zucchini and carrots, and squeeze out as much excess water as you can.
Combine all dry ingredients in a bowl: almond flour, protein, coconut, cinnamon, baking soda, and salt.
Trader Joes almond flour is my fave- it’s super inexpensive 🙂
Remove pits from dates and soak dates in hot water for 5-10 minutes, to soften them.
Add zucchini and carrots, eggs, banana or apple sauce, and dates to a blender or food processor. Blend until dates are broken up and mixture is fairly smooth.
Combine wet and dry ingredients.
Add 3/4 cup chocolate chips.
Scoop into muffin tins and bake 15-20 minutes until cooked through. I had extra batter so I made a small loaf of bread too. All the chocolate chips sunk to the bottom, but it’s still delicious!
Enjoy!! *****I think these taste better if you keep them in the fridge 🙂