Look, my kid may be a vegan, but that doesn’t mean he loves green things on his plate. So instead, I’ll often “hide” those things in other recipes I know he does love – like baked goods! These muffins are extremely adaptable based on what you have on hand. I’ve used broccoli before, omitted the spinach, doubled the applesauce when I didn’t have bananas, and experimented with the sweetness. You could even add things like walnuts or raisins — maybe even chocolate chips?? — to add some more bulk. Best warmed with butter. 🙂 Note that these don’t rise very much and usually end up with a flat top.
VEGGIE BLENDER MUFFINS
Makes 12-14 muffins.
2 Tbsp ground flax seed
5 Tbsp water
1/4 cup canola oil
1/2 ripe banana (or double the applesauce)
1/4 cup maple syrup
1/3 cup unsweetened applesauce
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1.5 tsp baking soda
1/2 cup plain unsweetened nondairy milk
2 carrots, cut into chunks or grated
1 small zucchini, chopped
1-2 handfuls baby spinach leaves (optional)
2/3 cup rolled oats
1/2 cup almond flour
1 cup whole wheat flour
- Make flax egg by combining flax and water. Let sit for a few minutes while you gather the ingredients below.
- Add oil, banana, maple syrup, applesauce, brown sugar, salt, cinnamon, baking soda, and milk into a high speed blender and blend until well mixed.
- Add carrot, zucchini, flax egg, and spinach if using, and blend. Use high speed to make sure there are no vegetable chunks left over! You will need to use the stick attachment to help make sure everything combines well.
- Add rolled oats, almond flour and whole wheat flour and blend until all ingredients are well mixed. Pour into greased or lined muffin tin(s).
- Bake at 375 for 25 minutes or until edges are browned and toothpick comes out clean.
- Let cool for at least 15 minutes. Serve warm with vegan butter.