Veggie muffins are a perfect nut-free snack for kids; made with wholesome ingredients like whole grain wheat flour, unsalted butter, brown sugar, eggs and mixed vegetables.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | eggs | soy | lactose |
⏱ 31 mins – easy
🍽 24 servings – 129 kcal per serving
|
Serving
60g |
Fat
3g |
Sat. fat
1g |
Sodium
95mg |
|
Carbs
23g |
Fibers
4g |
Sugars
4g |
Proteins
3g |
INGREDIENTS
- 2 cups whole grain wheat flour
- 3 tbsp gluten-free flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter
- ⅓ cup brown sugar
- 2 tbsp honey
- 1 egg
- 3 cups mixed vegetables
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ½ oz cooking spray
TOOLS
- 1 muffin tin
- 1 oven
- 1 bowl
- 1 electric mixer
STEPS
Spray a muffin tin with cooking spray.
Preheat the oven to 350°F for 12-15 minutes.
Put whole grain wheat flour in a bowl. Stir in gluten-free flour, baking soda, salt, unsalted butter, brown sugar, and honey. Then, crack an egg into the mixture, add mixed vegetables, vanilla extract, and cinnamon. Mix the ingredients with an electric mixer for 5 minutes to get a muffin batter.
Fill the muffin tin with the muffin batter 2/3 full. Put it in the oven and bake for 25 minutes.
It’s ready to be served !
