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Veggie muffins for the lunch box

Veggie-Loaded Lunch Box Muffins

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Veggie-loaded lunch box muffins offer a clever solution for parents battling picky eaters. These treats cleverly disguise carrots and zucchini in a familiar, kid-friendly format that consistently returns empty lunch boxes. Made with whole grain flour and Greek yogurt, they deliver substantial nutrition without obvious vegetable presence. The gluten-free option requires simple substitutions like 1:1 GF flour blend and extra baking powder. These muffins freeze beautifully for up to three months, making busy mornings considerably smoother.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, lunch
Cuisine: American
Calories: 767
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 ½ cups whole wheat flour or 1:1 gluten-free flour blend + ¼ tsp extra baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg optional
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup honey or maple syrup
  • ⅓ cup vegetable oil or melted coconut oil
  • ½ cup milk any kind
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots about 2 medium
  • 1 cup finely grated zucchini about 1 medium, squeezed dry in a paper towel
  • ½ cup finely chopped spinach optional

Equipment

Method
 

  1. Making these veggie-packed muffins requires minimal effort but delivers maximum results.
  2. Get Ready: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with oil or cooking spray.
  3. Mix Dry Stuff: In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Whisking thoroughly helps everything mix evenly.
  4. Mix Wet Stuff: In a separate medium bowl, whisk the eggs. Then whisk in the honey or maple syrup, oil, milk, Greek yogurt, and vanilla extract until smooth.
  5. Add Veggies: Gently fold the grated carrots, grated zucchini (make sure you squeezed out the extra water!), and chopped spinach (if using) into the wet mixture.
  6. Combine: Pour the wet mixture into the bowl with the dry ingredients.
  7. Mix Gently: Stir everything together with a spatula or wooden spoon just until combined. Don't overmix! The batter will look a little lumpy, and that's okay. Overmixing can make muffins tough.
  8. Fill Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool: Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 767kcalCarbohydrates: 141gProtein: 39gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 22mgSodium: 1480mgPotassium: 1008mgFiber: 20gSugar: 11gVitamin A: 223IUVitamin C: 0.1mgCalcium: 453mgIron: 7mg

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