These delicious secret veggie muffins are gluten free, contain, no added sugar and are just perfect for sneaking in some extra veg!
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, have no added sugar and the secret veggie ingredients are sweet potato and carrot.
Personally I think they taste like mini carrot cakes. The natural sweetness of the carrots, together with the honey, means there’s no need for extra sugar.
The combination of coconut flour and vegetables makes these muffins wonderfully dense and filling.
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. They are so healthy, you could even serve them for breakfast.
The muffins taste best straight from the oven but they will keep for a couple of days in an airtight container.
Now to work on a healthy chocolate muffin recipe!
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!
Secret Veggie Muffins
Prep Time: 10 mins- Cook Time: 35 mins
- Total Time: 45 minutes
Yield: 6 1x
Category: Snacks
Cuisine: European
Print Recipe
Pin RecipeDescription
Delicious gluten free, no added sugar muffins. The secret ingredients are sweet potato and carrot!
Ingredients
- 60g coconut or almond flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 small sweet potato
- 1 small carrot
- 1 egg
- 30g raisins
- 40g chopped mixed nuts
- 2 tbsp honey
- 1/2 tsp vanilla extract
Instructions
- 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.
Carly says
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!
★★★★★
Sophie says
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!!
Sandy says
These look delicious :). Will be making these (hoping this weekend).
Ciara Attwell says
Let me know what you think!
Emily says
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
Emily Gawronski
★★★★
Ciara Attwell says
Yes of course. Just a link to my blog would be fine thanks.