A healthy, kid-friendly, savory spinach muffin with vegetables and no oil, no added sugar and no butter! Make these guilt free veggie muffins in less than 30 minutes. You’ll get your vegetable servings in pretty easily with these healthy bites.
Sweet muffins have so much sugar. Most have several cups of SUGAR. These veggie muffins have a very minimal amount, 3 tbs. to be exact and its still pleasantly sweet. While sweet muffins are a family favorite, I like to change it up a bit so meals are that much more healthy.
Why You’ll Love This Healthy Veggie Muffin Recipe
- Protein Rich One muffin is packed with vegetarian protein like cheese and milk. You can create a well balance meal in a jiffy.
- Veggie Packed – This muffin is packed with spinach and carrots, packing a great nutritional punch in every bite
How to Make Green Monster Veggie Muffins – step by step
First you’ll want to grate your carrots, or you can just buy them shredded. Then gather all your ingredients and blend the applesauce, spinach, banana, almond meal sugar and coconut oil.
Give it a whirl and blend it.
You’ll then want to add the flour, baking soda, baking powder and salt into a larger bowl.
Next mix the green mixture into the flour mixture. Tip: Do Not Over Mix
Now give it a little mix. Not too much, remember! It’s not the most photogenic, but trust me you won’t be able to taste any of the spinach.
Add the carrots.
Mix the ingredients until well incorporated, again careful not to overmix. Here’s a pro tip for you: Use a cookie scooper! A cookie scooper really does come in handy. Trust me it will save you time and keeps your hands cleaner.
Now line a muffin tin or grease it if you wish. Fill the silicone cups 3/4 full. If you fill it entirely your muffin will overflow.
Now you’re ready to bake it for 15-17 minutes and serve when cool.
The Best Savory Muffins
These homemade savory muffins are a great way to switch up your usual routine. These muffins are great for a grab and go breakfast for Mum and Dad as well as being a great lunch for a toddler. They keep in the fridge for several days, so they are great for meal prep.
Healthy Veggie muffins
These vegetarian muffins are packed full of fiber and will provide a well balanced meal for your toddler. They are loaded with fresh veggies, and are a great source of vitamins, iron and potassium. These savory muffins are a great way to sneak in some extra goodness into the whole family’s diet!
Veggie Muffins for picky eaters
It can be super hard to get vegetables into toddler’s diet, but these veggie muffins are a great way of sneaking them in! They will love the green color of the muffins without even realising it’s packed full of spinach and broccoli!
Top Tips for making Green Monster Veggie Muffins:
- Tip: you can also blend the carrots in with the wet ingredients, if you have super picky eater who picks out veggies out of their food.
- Don’t over mix batter, or you’ll get a chewy muffin!
- Can you freeze these?
- This recipe is best fresh. There are no preservatives in the recipe and the patty tends to break down over time if frozen.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Either reheat it in pan for a crispy texture or microwave it for a few seconds
Check out these other healthy muffin ideas!
Savory herb and Cheese Muffins by Imagelicious
Vegetable Savory Muffins by Healthy Little Foodies
If you have tried this veggie muffin recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! For more inspiration follow us on Instagram Or like us on Facebook for more delicious kid-friendly ideas!
Green Monster Veggie Muffins
Packed with spinach and carrots, this recipe is sure to pack a healthy punch!
- 1 c. apple sauce
- 1/2 c. spinach
- 1 ripe banana
- 1/4 c. almond meal
- 3 tbs. sugar
- 3 tbs. coconut oil
- 1.5 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. shredded carrots
- Cooking spray
- Preheat oven to 350F
In a blender, combine apple sauce, spinach, banana, almond meal, sugar, and coconut oil. Blend until smooth.
In a large bowl, mix flour, baking powder, baking soda, salt
Mix green mixture into flour mixture until well combined, making sure not to overmix. Add in shredded carrots
Grease a muffin pan, or use silicone liners and prepare pan. Bake for 15-17 minutes, or until toothpick comes out clean
Watch how to make it!
Note: Recipe on video is doubled and added carrots instead of green onions… did i mention versatile? I would follow the recipe for perfect results, if you’re a newbie though.
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