Once again I am linking-up for Wonder Mom Wednesday with Susan from Mom Swim Bike Run and Sue from This Mama Runs for Cupcakes. Every week the mommies get together and blog about various topics. To see the previous topics feel free to search my blog under Wonder Mom Wednesday. Be sure and take a look at all the blogs listed at the bottom of this post. I think this week you may find some great posts! This week our topic is Sneaky Recipes.
Do you have a favorite recipe that your kids enjoy but you actually sneak a few healthy items in it, that they otherwise wouldn't eat? I can't get my kids to eat anything green. I know shame on me, bad mom. But for the life of me they won't touch the green stuff! But....I can get my kids to eat muffins for breakfast so here is my take on a recipe that I adapted from Simply Scratch. And don't tell my kids that these muffins have carrots AND zucchini hidden inside.
Zucchini Carrot Oat Muffins
a.k.a. to my kids as: Breakfast Muffins
Preheat oven to 350
Dry ingredients:
1/2 cup of rolled oats
3 tablespoons of chia seed
1 cup of regular flour
1 1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 cup regular sugar
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
Wet ingredients:
1 teaspoon vanilla
3 eggs
3/4 cup coconut oil
1 cup of finely grated zucchini (firmly packed)
1 cup of finely grated carrot (firmly packed)
1. Sift all the dry ingredients together in a separate bowl. 2. In another bowl whisk the vanilla and eggs together. 3. Add the mixture to the dry ingredients. 4. Beat it all together then add the coconut oil, zucchini and carrots. 5. Line muffin tins with paper or grease the cups. 6. Fill cups with batter about 3/4 full. 7. Bake for 17-20 minutes at 350 degrees.
