I’m sure we are all feeling the aftermath of the recent time change, because I know I am! It’s only Tuesday and my body feels beyond sluggish! Also, when i’m exhausted, I find that i'm more hungry! Who’s with me?! If you’re feeling sleep deprived too (and hungry) then treat yourself to these delicious Carrot, Zucchini and Spinach Muffins! They sound super healthy and boring, but the sweetness from the honey makes you feel like you’re eating a treat more than your vegetables. These muffins are great as a side dish for guests, dinner for your little ones, or even as a snack for you! You can change up the type of vegetables inside, and adapt to your liking!
Prep Time: 20 minutes+35 minutes for baking
Yields: 20 muffins
Ingredients
4 eggs
1 cup oil
¾ cup honey
2 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
2 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon cinnamon
2 medium zucchini (grated)
2 medium carrots (grated)
½ cup spinach leaves
Note: with the zucchini and carrot you want an equal amount of 4 cups
Directions
1.Preheat oven 350 degrees, and spray a muffin tin with non-stick spray
2. In a large bowl combine eggs, oil, honey and vanilla. Whisk until incorporated
3.Mix in the flour, salt, baking powder, baking soda and cinnamon until incorporated, but do not overmix
4. In a food processor, or using a hand grater, grate the necessary amount of zucchini and carrots. Add into the mixture along with the spinach that was either cut finely or pulsed in the food processor, and mix well
5. Fill each muffin tin about ¾ way full and bake for 35-40 minutes
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