Sneaky Muffins

These muffins are so tasty, but they pack veggies, fruit and whole grain into a neat little dessert that is irresistible to kids (and adults, too!)

  • 2 carrots, shredded
  • 2 bananas, mashed
  • 1 zucchini, shredded
  • ¼ cup coconut oil, melted
  • 1 tsp real vanilla (our bulk vanilla is a great price!)
  • ¼ cup plain greek yogurt (I used Skyr)
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 cup whole wheat flour
  • 1 ½ tsp baking soda
  • ½ cup rolled oats
  • ½ cup shredded coconut
  • 1 tsp ground cinnamon (I used Cha’s Organics real cinnamon)
  • 1 tsp salt
  • 1/4 cup mini dark chocolate chips (optional)

Preheat oven to 375 degrees F. Grease 12 muffin cups with coconut oil, or line with paper liners. Mix carrots, bananas, zucchini, coconut oil, vanilla, yogurt, maple syrup and eggs together. In a separate bowl whisk together flour, baking soda, oats, coconut, cinnamon and salt. Stir wet ingredients into the dry just until combined, then mix in chocolate chips (optional). Scoop batter evenly between 12 muffin cups. Bake 17 - 22 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let cool 10 minutes before removing from muffin cups. Enjoy!