Muffins are always a big hit in our house. We all love eating them, and Little Miss Vegan LOVES making them. I'm always happy to have her help in the kitchen - it's been a dream of mine since she was born. EXCEPT however, when I'm trying to sneak extra veggies into her non-veggie-loving body. That's when I bust out a rare treat like play-doh and keep her sufficiently distracted until the contraband ingredients are well-hidden inside her "treats".
You're laughing, but you know you've done this too!
The key to making these muffins fly under the kid-veggie-radar is to shred them very finely and double up on the vanilla and cinnamon. Trust me - they'll never know these are healthy.
Cinnamon Oatmeal Hemp Muffins
1 1/2 cup organic flour (I use light spelt but all purpose or half AP and half whole wheat is good too)
1/2 cup quick cook oats (not instant)
1/2 cup hemp hearts (or another half cup oats if you don't have or want hemp)
1 tbsp baking powder
1/2 cup brown sugar
1/4 tsp salt
2 tsp ground cinnamon
1 flax "egg"
1 cup alternate milk of your choice (I used soy so I could send these to school)
1/4 cup oil
1 tbsp vanilla extract
1 cup total shredded carrot and zucchini
Preheat oven to 375F. In a large bowl combine dry ingredients. Set aside.
In another bowl, whisk egg, oil, milk and vanilla.
Pour wet ingredients on top of dry. Add shredded veggies. Mix until just combined.
Scoop into paper lined or greased muffin tray and bake for 20 min. Let cool before serving.
(Optional: mix 2 tbsp granulated sugar with 1 tsp ground cinnamon and sprinkle on top before baking for a crunchy topping).