Because I Love You Enough to Give You Veggies & Chocolate in the Same Bite

I don’t always bake on a sweltering summer Sunday, but when I do, it’s to make breakfast muffins for the week. Okay, at least part of the week. And I’ll freeze the rest.

And get this.

These muffins have veggies. Yes, veggies. My kids are good eaters for the most part, but if I can sneak in veggies before 8 am — score one for the M-O-M!

This boy mom knows the way into the kiddos’ hearts, and it often {not always, but often} is food, so I tend to throw chocolate chips into any muffin/bread recipe for good measure. Then they for sure know just how much mom loves them! And there’s not just veggies mixed in, but other good stuff too like whole wheat flour, coconut oil, and applesauce. Sure, there’s sugar. I’m not trying to pass these off as health food, but a great homemade side to some scrambled eggs and a glass of milk.

Healthy Breakfast Muffins Recipe{Pin this image to save for later!}

{Mostly} Healthy Breakfast Muffins

{Makes 12-14}

Ingredients ::

  • 1/3 cup coconut oil
  • 1/3 cup applesauce
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole wheat flour
  • 3/4 cut all-purpose flour 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded unpeeled zucchini {about 2 zucchini}
  • 1/2 cup finely shredded carrot {about 1 large carrot}
  • 1 cup dark chocolate chips

Preparation ::

  1. Grease and flour 12 muffin cups. Preheat oven to 375°.
  2. In a mixing bowl, beat the oil and applesauce with eggs, sugars, and vanilla extract.
  3. Combine the flours, baking soda, baking powder, salt, and cinnamon in a  separate bowl; add to the wet ingredients; stirring until blended.
  4. Fold in the shredded zucchini, carrots, and chocolate chips.
  5. Fill muffin cups about 3/4 full; bake for 20 minutes.

I often prep my ingredients the night before by grating {and refrigerating} the veggies and combining dry ingredients. It’s quick and easy to finish up and pop them in the oven in the morning.

Move out of the way “to the moon and back.” When you ask me how much I love you, I’ll simply say, “Enough to give you chocolate and your veggies in the same delicious bite!” These are worth heating up the oven on a summer afternoon! 

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Jenn is an English teacher turned stay at home mom to boys Wyatt {2010}, John {2013}, and Abram {2014}. South Louisiana born and raised, North Louisiana educated, and Texas “polished,” she has found Houston to be home with her husband for the past ten years. After infertility struggles, in 2010 she traded in A Tale of Two Cities for Goodnight, Goodnight Construction Site and has since been busy discovering ways to learn while playing, maintaining a semi-scheduled family life, and integrating both Texas and Louisiana culture into her family. Besides making memories with her boys full time, she enjoys reading, running, crafting, cooking, and football. Y’all stop by When In Doubt, Add More Salt to read more about family adventures with the boys and Jenn’s thoughts on hot summers and Pinterest pin attempts, and her love/hate relationship with March Madness brackets.

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