Zucchini Muffins (Vegan Possible)

I would definitely call my kids picky eaters and (if they could help it) vegetables would not be a part of their regular diet. We’ve been working hard at finding ways to sneak in healthy food into their meals and snacks. For example, I discovered if we cut Mila’s apples with a crinkle cutting tool, she’ll eat the apples. We also make smoothies (it’s a kale, berry blend) and I add vegetable powder, hemp seeds and acai berries.

Our biggest hit though, is the zucchini muffins. I started with a regular recipe and altered it (about a million times) until it was about as healthy as I could make it with them still gobbling them up. They seriously can’t eat them fast enough. And it’s been extra fun now that we’re growing zucchini in our garden because every time we have two, we get to make more muffins!

INGREDIENTS:

  • 1/2 cup melted coconut oil
  • 1 1/2 cup white flour
  • 1 cup wheat flour
  • 1/2 cup coconut sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tbsp. chia seeds
  • 2 eggs (or substitute, I just do 3 tsp of this egg replacer, dry)
  • 1/2 cup milk (or substitute)
  • 1 tbsp. lemon juice
  • 2 tsp vanilla
  • 1 cup mini chocolate chips
  • 2 shredded zucchini

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Melt coconut oil in the oven, while the oven is warming up
  3. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
  4. Mix egg, oil, milk, lemon juice and vanilla in a separate bowl. Stir into dry ingredients until just moistened.
  5. Fold in zucchini and chocolate chips
  6. Bake 22-25 minutes

I’d love to hear your tips on how you get picky eaters to eat healthy.

-Erica

ps. We found this book on picky eaters to be extremely helpful