My daughter is a picky eater. Perhaps we’ve spoiled her with too many home-cooked meals (she doesn’t realize how good she’s got it!). Perhaps it’s her supertaster tendencies - admittedly, her palate is much more sensitive than mine. But at this stage, that’s probably giving her too much credit, as she would gleefully eat pizza, packaged meals and fast food every night of the week, if you let her.
Which is why I now fully embrace masquerading foods.
We’re well past the toddler age, but vegetables - especially anything green - can become a battleground.
Enter these muffins. Vegetable + protein (from the almond flour) (yes, I realize I’m stretching), all in one incredibly tender, incredibly delicious muffin that’s prepped and baked in 30 minutes. Yes, please!
And, don’t be fooled. This isn’t “kid” food by any means. Come 10am, you’ll consistently find me in the kitchen snacking on one of these.
Ah, mid-morning bliss.Print
Makes 12 muffins.
- 1 cup grated zucchini (from about 1 small)
- ¾ cups almond flour (78 g)
- ¾ cup all-purpose flour (90 g)
- ½ cup granulated sugar (100 g)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp fine-grain salt (like table or sea salt)
- 2 eggs, room temperature
- ⅓ cup olive oil (or melted coconut oil)
- ¼ cup buttermilk (or full-fat plain yogurt)
- 1 tsp apple cider vinegar
- ½ tsp vanilla extract
- 2 oz bittersweet (60-70%) chocolate, chopped, optional
- turbinado sugar (also called "raw" sugar), to finish, optional
- Preheat oven to 350 degrees.
- Line a standard size muffin tin with paper liners, or lightly grease with whichever type oil you're using.
- Place the grated zucchini in a fine mesh sieve and press out excess water. Set aside.
- In a medium bowl, whisk together the flours, granulated sugar, baking soda, baking powder, cinnamon and salt.
- In a large bowl, whisk together the eggs, olive oil, buttermilk, vinegar and vanilla. And the flour mixture and stir until a few streaks of flour remain. Add the zucchini and chocolate, if using, and stir just until everything is fully combined.
- Divide the batter among the 12 muffin cups and sprinkle with the turbinado sugar, if using.
- Bake 15 - 20 minutes, until golden around the edges and a toothpick inserted in the middle comes out clean. Let cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
- To grate the zucchini, I prefer to use the large holes on the wide side of a box grater.
- I often make these muffins with a 2 oz bar of Guittard chocolate. But if you have, say, a 4 oz bar of Ghirardelli, by all means, feel free to add all 4 oz to the recipe, just know that the chocolate flavor will be more overpowering. But that's not necessarily a bad thing. 😉
- These muffins freeze beautifully.
- Recipe adapted from Sprouted Kitchen via Cup of Jo (one of my favorite blogs!).