These delicious secret veggie muffins are gluten free, contain, no added sugar and are just perfect for sneaking in some extra veg!
HIDDEN VEGGIE RECIPES
Hidden veg recipes are a great way of getting different veggies into kids especially if you have a picky eater or a fussy eater.
I know not everyone will agree with hiding vegetables in food and you can see a post I wrote about the pro’s and con’s of doing so in my blog post Should We Be Hiding Vegetables In Kids Food?.
We do love a Hidden Veggie Recipe here at My Fussy Eater, so much so that we have an entire category on the blog dedicated to Hidden Veg Recipes For Fussy Eaters that includes muffin recipes, pasta sauces, curry recipes and heaps more! So if you are looking for a healthy meal idea for the whole family, then go check it out.
So, if like me you are always thinking of ways to sneak in some extra veg to family meals you are going to love these Secret Veggie Muffins.
Made using coconut flour (or almond flour), they are gluten free, and have no added sugar so are suitable for those with a gluten allergy or intolerance.
The secret veggie ingredients we’ve used are sweet potatoes and carrot.
Personally I think they taste like mini carrot cakes. The natural sweetness of the carrots, together with a little extra sweetness coming from the honey, means there’s no need for extra sugar.
The combination of coconut flour and vegetables makes these hidden veggie muffins wonderfully dense and filling, perfect for filling the kids up with a healthy breakfast.
I guarantee even the fussiest of cake-loving eaters will devour them!
At only 140 calories per muffin, these are a perfect guilt-free treat for the entire family.
They are so healthy, you could even serve them for breakfast or even pop them into school lunches. They would also make an easy snack for after school.
As you’ll see from the photos, the first time I made these muffins, I used paper liners in the muffin pans.
But I would highly recommend using silicone muffin cases as they are so much easier to get the muffins out of and of course they are reusable for next time!
Another good idea is to use an ice cream scoop to divide the mixture into the muffin liners! It really is an easy way to portion the muffin mixture into the cases before baking.
The muffins taste best straight from the oven but they will keep for a couple of days in an airtight container.
Now I need to work on a recipe for healthy chocolate muffins!
YOU MIGHT ALSO LIKE THESE OTHER HEALTHY MUFFINS:
HEALTHY BERRY BREAKFAST MUFFINS
Delicious and filling Berry Breakfast Muffins packed full of healthy ingredients including oats, yogurt, coconut oil, banana and apple sauce.
HEALTHY OAT & BLUEBERRY BLENDER MUFFINS
Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast!
If you liked my Secret Veggie Muffin recipe, please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
And if you enjoyed this recipe, then you might also like to check out my other Hidden Veg Recipes!
ORDER my new book THE FUSS-FREE FAMILY COOKBOOK out now. 100 healthy easy and quick recipes that the whole family will enjoy!Print
Secret Veggie Muffins
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Snacks
- Cuisine: European
Delicious gluten free, no added sugar muffins. The secret ingredients are sweet potato and carrot!
- 60g coconut or almond flour
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 small sweet potato
- 1 small carrot
- 1 egg
- 30g raisins
- 40g chopped mixed nuts
- 2 tbsp honey
- ½ tsp vanilla extract
- Preheat the oven to 180c and line a muffin tin with paper cases.
- Peel and chop the sweet potato, cook in boiling water until soft, then mash it. Grate the carrot.
- Combine the sweet potato and carrot with all of the other ingredients in a large bowl and mix well.
- Divide the mixture between the paper cases and bake for approx 25 minutes.
Can these be frozen 🙂
Bianca Carey Spencer says
Hi Carly, yes these muffins can be frozen!
Laura S says
These really satisfied my sweet tooth and I didn’t have to feel guilty because they are healthy. Winner!
Can you advise what the consistency the mixture should look like? Mine seems very dry??
Ciara Attwell says
Yes it will seem very dry. That’s ok!!
These look delicious :). Will be making these (hoping this weekend).
Ciara Attwell says
Let me know what you think!
these look amazing!!! I am currently a graphic design student at University of Wisconsin Stout. Our current project is to make a magazine, I am doing a health food magazine focused on sweet potatoes. I would love to be able to include this recipe along with some of the photography please let me know if this would be okay with, and if so how you would like it cited. It will not be distributed simply printed for class.
Thank you so much
Ciara Attwell says
Yes of course. Just a link to my blog would be fine thanks.