REAL, FRUGAL, HEALTHY, and FUN!!!
It’s been a while since I’ve snuck veggies into my kids food. I suppose part of that is because they’re pretty decent veggie eaters. I decided to see if I could still do it. You know, sneak some veggies in without saying anything and seeing if they notice. I probably could have gotten away with more veggies in these because none of my three boys had a clue they were eating vegetables! Boom! Deceitful mama wins again! Ha ha! But, seriously, it’s so important to get those veggies in whenever possible. Most adults don’t eat enough veggies, and our kids will follow in our footsteps. Now I don’t think it’s good to always be sneaking the veggies in. You don’t want your kids to grow up only eating veggies when they’re hidden in chocolate, but this is a good way to give them more veggies.
1 cup hazelnut flour
2 bananas, mashed
3 egg whites
1/2 cup full-fat coconut milk
1/2 cup cocoa
1/4 cup maple syrup
1 tsp baking soda
1/4 cup spinach, finely chopped
1/4 cup carrot, grated
1/4 cup zucchini, grated
1/4 cup chocolate chips (Enjoy Life are GF/DF)
Directions: Preheat oven to 350′ and line cupcake pan with liners. In a medium-size bowl, mix mashed bananas, egg whites, coconut milk, and maple syrup. Slowly add in hazelnut flour, cocoa, and baking soda making sure to mix thoroughly. Add in the spinach, carrot, and zucchini. Mix thoroughly. Stir in the chocolate chips. Scoop batter into cupcake pan. Batter does not rise too significantly, so you can fill them pretty close to the top. Bake 20-25 minutes.
You can serve them plain, or if you want to get fancy, I mashed a banana with 1/4 cup of almond butter to “frost” them. Then, I let the boys sprinkle a few chocolate chips on top. It gave the veggie muffins a cupcake finish. They all loved them, and couldn’t believe it when I told them they’d just eaten carrots, spinach, and zucchini!