My daughter is obsessed with muffins, and I love giving them to her (usually everyday). Not only do they put a smile on her face, but they’re also healthy because I pack them with good-for-you veggies! (I promise, she never knows the difference!).

 

I have about 60 mini muffins in my freezer at all times – a few different flavors – and love to pull them out for a quick breakfast, snack, or lunchtime treat.

 

With school season here again, I knew a lot of you would be interested in making some healthier snacks for your kiddos, so I reached out to Sara Goldstein, who I knew could knock this out of the park. And to no surprise, she did!

 

Below we’re sharing 4 recipes that incorporate vegetables like sweet potato, avocado, corn, and zucchini! Sara’s secret is to puree the veggies with some other liquid ingredients so that there are no little pieces of veggies that can easily be spotted (we’re looking at you, picky eaters). They are all delicious and are the perfect back-to-school snacks!

 

1. Sweet Potato Banana Chocolate Chip Muffins

 

Banana chocolate chip muffins are one of the classics! It’s a tough one to mess with, but if you add baked sweet potato and puree it really well, it complements the banana flavor and blends in really nicely.

 

Yields: 1 dozen muffins

 

     

 

Ingredients:

1 and 1/2 cups white whole wheat flour
1 medium sweet potato, baked and mashed
1 overripe banana, mashed
2 eggs
1/4 cup maple syrup
1/3 cup light brown or coconut sugar
1/2 cup almond milk (I used unsweetened vanilla)
2 tablespoons neutral-flavored oil of your choice
1 teaspoon vanilla extract
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup chocolate chips

 

Directions:

1. Preheat your oven to 375 degrees Fahrenheit.

 

2. Combine mashed sweet potato, mashed banana, eggs, maple syrup, almond milk, oil, and vanilla extract in a blender. Mix until combined.

 

3. In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Pour the wet mixture in and mix well but do not over-mix. Fold in chocolate chips with a spatula.

 

4. Line your muffin tin with muffin liners and pour batter evenly into liners about three-fourths full.

 

5. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Store in an airtight container for up to four days.

 

2. Chocolate Avocado Muffins

 

Green veggies are a tough one, so chocolate is the perfect cover! The kids gobbled these up so quickly, and had absolutely no clue that I snuck an avocado in.

 

 

Yields: 1 dozen muffins

 

Ingredients:

1 soft, ripe avocado, mashed
1/2 cup maple syrup
1 cup milk (use dairy milk, or swap for your preferred milk of choice)
1/2 cup applesauce
1/4 cup olive oil
1 teaspoon vanilla extract
2 cups all-purpose flour (you can use whole wheat)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup dark chocolate chunks or chips

 

Directions:

1. Preheat the oven to 350 degrees Fahrenheit and use a light oil spray or paper liners to line muffin trays.

 

2. Place the wet ingredients (mashed avocado, maple syrup, milk, applesauce, olive oil, and vanilla in a food processor and blend until completely smooth).

 

3. In a separate mixing bowl, add the dry ingredients (flour, cocoa, baking powder, cinnamon, and chocolate chunks) and stir to combine.

 

4. Using a large spoon or spatula, gently fold the avocado mixture into the dry ingredients until just combined. Be careful not to over-mix.

 

5. Using a spoon or ice cream scoop, evenly divide the muffin mixture into the greased muffin trays.

 

6. Bake the muffins for around 12 to 15 minutes, or until they are completely cooked through. You can test the muffins by inserting a toothpick into the middle. The muffins will be done when the toothpick comes out with little to no crumbs.Place onto a wire rack to cool.

 

3. Corn Muffins

 

Corn muffins are a little more on the savory side, but still perfect for breakfast, especially warmed with a little pat of butter! 

 

 

Yields: approx 12 mini muffins

 

Ingredients:

 

2/3 cup flour
1/2 cup cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons honey
1 large egg
1/3 cup milk
2 tablespoons oil

 

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

 

2. Mix together dry ingredients in a bowl, including flour, cornmeal, baking powder and salt.

 

3. In a small bowl, crack the egg and mix quickly with a whisk or fork to break the yolk.

 

4. Add wet ingredients to dry ingredients, including honey, egg, milk, and oil. Mix wet ingredients until thoroughly combined.

 

5. Using pan spray, grease each section of the muffin pan well. Fill muffin tins, evenly dividing the batter among the muffin tin. Makes 12 mini muffins or six standard size muffins.

6. Bake for 12 to 15 minutes. Using a toothpick, insert into the middle of the muffin. Muffins are done baking when the toothpick comes out clean without any batter clinging to the toothpick.

 

4. Zucchini Vanilla Muffins

 

These little muffins are so light and packed with flavor, you’ll never guess there’s a green vegetable inside! I puree the peeled zucchini until it resembles a creamy consistency.

 

 

Yields: approx 20 mini muffins

 

Ingredients:

1/2 cup sugar
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup oat flour (pulse 1 cup oats in your food processor until finely ground)
1/2 cup rolled oats
1 large zucchini, peeled

 

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tray with muffin liners and set aside.

2. In a bowl combine eggs, sugar, cinnamon, and vanilla and whisk until lighter in color (around one minute).

3. Add baking powder, oat flour, and rolled oats and mix until incorporated.

4. Puree the zucchini in a blender and fold into the mix with a spatula.

 

5. Divide the batter between the muffin liners and take to the oven. Bake for 13 minutes or until done.