Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Veggie Muffins for Kids
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- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 10 min
- Yield: 34 mini muffins or 12 regular muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 52
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 12 mg
- Sodium
- 59 mg
These muffins tick off all the boxes for a kid-friendly snack – they’re perfectly sized, easy to bring along and delicious. The fact that they’re full of wholesome ingredients such as oats, spinach and zucchini is an unexpected bonus. Made almost completely in a blender, they’re super-fast to pull together and they bake in under 15 minutes. Ripe banana and maple syrup provide just the right level of sweetness, and cinnamon, ginger and vanilla add a lovely warm flavor. Feel free to swap out the whole milk and yogurt for your favorite dairy-free alternatives. For an extra treat, top with a sprinkle of mini chocolate chips!
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 10 min
- Yield: 34 mini muffins or 12 regular muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 52
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 12 mg
- Sodium
- 59 mg
Ingredients
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Directions
Special equipment:
2 mini muffin pans- Position a rack in the middle of the oven and preheat to 350 degrees F. Spray 2 mini muffin pans with nonstick spray.
- Place the grated zucchini in a kitchen towel and squeeze to release as much liquid as possible. Discard the liquid and set the zucchini aside.
- Add the oats, spinach, milk, maple syrup, yogurt, baking soda, vanilla extract, cinnamon, ginger, salt, eggs and banana to a high-speed blender. Blend on high until very smooth and homogenous. Pour into a large bowl. Add the flour and mix until combined. Gently fold in the grated zucchini.
- Pour the batter into the muffin pans, filling the cups about three-quarters of the way full (you should be able to fill about 34 of the muffin cups). Top with mini chocolate chips if desired. Bake until a toothpick or cake tester comes out clean, 12 to 14 minutes. Cool 5 minutes, then remove to a wire rack to cool completely.
Cook’s Note
The muffins can be made in a regular-size muffin pan as well. Increase the cooking time to 18 to 20 minutes.
