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Home » Cake & Bread Recipes » Secret Veggie Muffins

Secret Veggie Muffins

April 22, 2014 by Ciara Attwell, Updated October 26, 2022

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These delicious secret veggie muffins are gluten free, contain, no added sugar and are just perfect for sneaking in some extra veg!

Sweet Potato and Carrot Muffins

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.

RECIPE INGREDIENTS

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.

Sweet Potato and Carrot Muffins

RECIPE TIPS

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.

STORAGE

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.

Berry Breakfast Muffins in brown muffin cases on a cooling rack topped with oats and seeds

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!

a gluten free Oat & Blueberry Blender Muffin in a blue and white muffin casing surrounded by blueberries

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!

Sweet Potato and Carrot Muffins
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Secret Veggie Muffins


★★★★★ 4.5 from 2 reviews
  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Snacks
  • Cuisine: European
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Description

Delicious gluten free, no added sugar muffins. The secret ingredients are sweet potato and carrot!


Ingredients

  • 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

Instructions

  1. Preheat the oven to 180c and line a muffin tin with paper cases.
  2. Peel and chop the sweet potato, cook in boiling water until soft, then mash it. Grate the carrot.
  3. Combine the sweet potato and carrot with all of the other ingredients in a large bowl and mix well.
  4. Divide the mixture between the paper cases and bake for approx 25 minutes.
1 Serving13311.2 g33.6 mg5 g1.2 g20.1 g3.4 g3.6 g

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Filed Under: Cake & Bread Recipes, Gluten Free, Hidden Veg Recipes for Fussy Eaters, Paleo / Whole 30 Recipes, Recipes, Vegetarian Tagged With: gluten free muffins, sweet potato muffins

Comments

  1. Carly says

    May 18, 2022 at 7:48 pm

    Can these be frozen 🙂

    Reply
    • Bianca Carey Spencer says

      June 13, 2022 at 9:31 am

      Hi Carly, yes these muffins can be frozen!

      Reply
  2. Laura S says

    February 12, 2018 at 9:38 pm

    These really satisfied my sweet tooth and I didn’t have to feel guilty because they are healthy. Winner!

    ★★★★★

    Reply
  3. Sophie says

    January 28, 2016 at 8:34 am

    Can you advise what the consistency the mixture should look like? Mine seems very dry??

    Reply
    • Ciara Attwell says

      January 28, 2016 at 9:22 am

      Yes it will seem very dry. That’s ok!!

      Reply
  4. Sandy says

    July 9, 2014 at 3:39 pm

    These look delicious :). Will be making these (hoping this weekend).

    Reply
    • Ciara Attwell says

      July 9, 2014 at 5:56 pm

      Let me know what you think!

      Reply
  5. Emily says

    April 25, 2014 at 9:04 pm

    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

    ★★★★

    Reply
    • Ciara Attwell says

      April 27, 2014 at 8:19 am

      Yes of course. Just a link to my blog would be fine thanks.

      Reply

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Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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