Category baking

Looking for blueberry muffins recipes? Check out this list to find your new favorite, whether it’s paleo, gluten-free, vegan, cornbread or streusel-topped!

 

 

First here are some of my favs:

Best Blue Berry Muffins

• Healthy Blueberry Muffins – a family favorite for years!
• Blueberry French Toast Muffins – a fun twist on french toast!
• Lemon Blueberry Cheesecake Bars -not muffins but similar!
• Blueberry Beet Muffins – an easy way to add veggies and make pink muffins!

Blueberry Muffin Recipes

Some of the best traditional blueberry muffins to try!

• Blueberry Muffins via Sally’s Baking Addiction
• Best Blueberry Muffins via Two Peas and their Pod
• Best Easy Blueberry Muffin Recipes via Sweet C’s
• Healthy Blueberry Muffins Recipe via Cookie + Kate

Paleo Blueberry Muffins

Paleo options that are gluten-free and grain-free:

• Almond Flour Blueberry Muffins via Fit Mitten Kitchen
• Paleo Blueberry Muffins via Downshiftology
• Paleo Blueberry Muffins with Crumb Topping via Paleo Running Mama
• Paleo Blueberry Muffins via Jessica Gavin

Gluten-Free Blueberry Muffins

For those who follow a gluten-free diet. I personally love the King Arthur ones!

• Outrageous Gluten-Free Blueberry Muffins via Little Spice Jar
• Gluten-Free Blueberry Muffins made with Baking Mix via King Arthur Flour
• Bakery Style Gluten-Free Blueberry Muffins via Gluten-Free on a Shoestring
• Best Healthy Blueberry Oatmeal Muffins via Ambitious Kitchen

Vegan Blueberry Muffins

Made without eggs or traditional dairy products. Reminder you can also sub flax eggs in many non-vegan egg recipes!

• The Best Vegan Blueberry Muffins via Jessica in the Kitchen
• Vegan Blueberry Muffins with Streusel via Vegan Richa
• Vegan Lemon Blueberry Muffins via Plant-Based RD
• Vegan Blueberry Muffins (no oil!) via Eating Bird Food

Cornbread Blueberry Muffins (Blueberry Cornmeal Muffins)

Some blueberry cornmeal muffin options:

• Blueberry Cornbread Muffins via Once Upon A Chef
• Blueberry Cornbread Muffins (V & GF) via Emilie Eats
• Jiffy Lemon Blueberry Corn Muffins via Garlic & Zest
• Vegan Blueberry Cornbread via Spabettie
• I love these Cranberry Corn Muffins as well and you could easily make with blueberries!

Streusel for Blueberry Muffins

Nothing better than a streusel topping on your favorite muffin!

• Best Blueberry Streusel Muffins via Little Sweet Baker
• Mini Blueberry Streusel Muffins via Well Seasoned Studio
• Blueberry Muffins with Crumb Topping via Fifteen Spatulas
• Blueberry Streusel Muffins via US Highbush Blueberry Council

See anything that caught your eye?

Enjoy!

–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These Lentil Banana Muffins are the perfect on-the-go breakfast. They’re kid-friendly and packed with fiber and protein. Plus you can’t even taste the lentils! 

{Originally published 12/2012. Update 6/2018 and 6/2021}

Hi Friends!

I first shared this recipe for Lentil Banana Muffins way back in 2012 and I’m still making it! If you were to ask my kids for their favorite banana muffins recipe, this would be it. In fact, it’s their favorite muffin recipe of all time. I make them weekly- sometimes multiple times per week. I also often put them in their  lunch boxes! If you need lunch box ideas, I have a whole guide- A Month of Easy Packed Lunch Ideas For Kids!

You may be thinking that these banana lentil muffins sound pretty gross, but I promise you don’t taste the lentils. If I’ve learned one thing about bananas it’s that they do a great job covering the taste of other things. So this is an easy way to boost the fiber and protein content of your muffins.

Ingredients to make lentil banana muffins:

• Lentils – I use brown or green in these muffins but I’ve also had people tell me red lentils work fine!
• Bananas – The riper the better to help add sweetness.
• Oil – I use avocado oil but any mild-flavored oil will work.
• Egg – You can sub a flax egg very easily for a vegan version.
• Sugar – You can use white sugar or sub maple syrup in this recipe.
• Oats- Rolled oats work perfectly!
• Flour – I use white whole wheat flour. AP flour will also work.
• Baking soda, vanilla and cinnamon
• Chocolate chips – optional but encouraged 🙂

How do you cook lentils?

The good thing about lentils is that they freeze really well! I often cook an entire bag of lentils at once and then portion into one cup portions and freeze. Then i can just defrost in the fridge or microwave as needed.

To cook my lentils I just put in a pot with a lot of water (they will expand when cooked so use plenty of water). Cover the pot, bring to a boil, then turn the heat down, crack the lid and simmer for 12-14 minutes. Then drain the water and use as needed!

More details:

So when should you enjoy these banana lentil muffins? Anytime! They’re great breakfast muffins for kids or adults because they’re full of protein and fiber! If you want to serve them to babies, you can leave out the sugar or swap in some baby food prunes for added sweetness! In addition, they freeze well so you can easily make a double batch and pull them out later!

Lentil Banana Muffins

Here’s the full recipe.

Print

Lentil Banana Muffins

Print Recipe

★★★★★

5 from 57 reviews

These Lentil Banana Muffins make a healthy, high-fiber breakfast or snack. They’re kid-friendly and freeze well. And I promise you can’t even taste the lentils!

• Author: Lindsay
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: Makes 12 large muffins 1x

Ingredients

Scale1x2x3x

• 1 cup cooked green or brown lentils (approx 1/3 cup dry)
• 3/4 cup mashed banana (2–3 medium)
• 1/4 cup oil (i used avocado oil)
• 1 egg
• 1/4 c sugar
• 1 tsp vanilla
• 2/3 c oats
• 2/3 c white whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup chocolate chips

Cook ModePrevent your screen from going dark

Instructions

1. Preheat oven to 375 degrees.
2. Add cooked lentils, oil, banana, egg, sugar and vanilla to a food processor and process until smooth.
3. Add oats, flour, baking soda, and cinnamon and process until just mixed.
4. Add chocolate chips and pulse a couple of times to combine.
5. Scoop into greased muffin tins and bake at 375 for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

• You can leave out the sugar for babies under one, or swap in baby food prunes or a couple of dates for sweetness.
• Red lentils should also work fine in this recipe.
• To freeze, cool completely, wrap in plastic wrap and put in a freezer safe bag.

These muffins freeze well so feel free to make a double batch. Like chocolate? Try these Chocolate Lentil Bars!

Want more muffin and bar recipes we love?

• Kid-Friendly Baking Recipes (this is a big roundup of all my fav muffins and bars)
• Sweet Potato White Bean Bars
• Carrot Oat Bars
• Carrot Applesauce Muffins
• Zucchini Carrot Apple Muffins

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These healthy Zucchini Carrot Apple Muffins are packed with fruits and vegetables and make the perfect kid-friendly breakfast or snack!

**Post originally published in 2011. Last updated 2021.**

Hi friends!

This past weekend I made two batches of these Zucchini Carrot Apple Muffins and I felt the need to share them with you again. I first shared this recipe on the blog waaaaayyyyy back in 2011. I’ve updated them multiple times over the past 10 years. It’s hard to know what to call them – apple zucchini muffins? Zucchini carrot muffins? Zucchini apple muffins? They’ve got a whole lot of goodness in them and they’ve stood the test of time! These healthy zucchini muffins are a must-try.

To me, they’re the perfect summer AND fall muffin. They’re great for using up all that zucchini you probably have around all summer and then you can go pick apples in the fall and make them again! But if zucchini apple muffins are not your jam, I have a whole bunch of other kid-friendly veggie-packed muffin and bar recipes! Find them here: Kid-Friendly Baking Recipes.

I store them in the fridge. If you prefer them sweeter, you can add more sugar. To make them dairy-free you could sub oil for melted butter. You could experiment with swapping applesauce for some of the sugar if you wanted.

If you’re worried about all of the shredded veggies in there, I often make these in a food processor to help make them less noticeable!

Zucchini Carrot Apple Muffins

Here’s how you make them:

Print

Zucchini Carrot Apple Muffins

Print Recipe

★★★★★

4.9 from 14 reviews

These Zucchini Carrot Apple Muffins are packed with fruits and veggies and make a healthy, kid-friendly breakfast or snack!

• Author: Lindsay
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 minutes
• Yield: makes 12 muffins 1x

Ingredients

Scale1x2x3x

• 3/4 cup shredded zucchini (excess water removed)
• 1/2 cup shredded apple (excess water removed)
• 1/2 cup shredded carrot (excess water removed)
• 4 Tbsp butter, melted
• 1/2 cup sugar
• 1/4 cup applesauce
• 2 eggs
• 1 tsp vanilla
• 1.5 cup white whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger, optional

Cook ModePrevent your screen from going dark

Instructions

1. Mix first 8 ingredients in a large bowl and stir until well combined.
2. Add remaining ingredients and stir until just mixed. Batter will be very thick. Stir well to ensure all flour is mixed in.
3. Scoop into greased or lined muffin tins.
4. Bake at 375 degrees F for 20 minutes or until toothpick inserted into center comes out clean.

Notes

Measure the zucchini, apple and carrots AFTER you squeeze the water out of them. I used 1 medium large zucchini, one large apple and 8-10 baby carrots.

To make the veggie less visable, I often make these in the food processor!

Just look at all the shredded fruits and veggies packed in there. Little Miss and I devoured like 6 of these yesterday.

Be sure to let me know if you make them this summer.

Muffins are one of my favorite things to add to my weekly food prep sessions to have on hand for healthy snacks! If you liked this post, you’ll love my ebook – The Ultimate Guide To Food Prep. It dives into even more detail about how to food prep, troubleshoots common problems and provides tons of tips to make it easier! Click the image below for more details!

 

Enjoy!
–Lindsay–

 

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These No-Bake Peppermint Chocolate Bites are simple, healthy and ready in minutes. This gluten-free recipe would make a great addition to your holiday cookie tray! 

*Originally published 12/2015.*

Hi friends!

I’ve been making these No-Bake Peppermint Chocolate Bites for 5 years now and they are still a HUGE favorite of mine. I actually make them year-round, usually sans candy cane or white chocolate drizzle, but now that the holiday season has rolled around again, I plan to enjoy adding those crushed candy canes to my next few batches!

These mint chocolate bites come together super quickly, are full of flavor and require just a few ingredients!

Here’s how you make them:

 

Print

No-Bake Peppermint Chocolate Bites

Print Recipe

No reviews

These No-Bake Peppermint Chocolate Bites are simple, healthy and ready in minutes. This gluten-free recipe would make a great addition to your holiday cookie tray!

• Total Time: 10 minutes
• Yield: approximately 16 balls 1x

Ingredients

Scale1x2x3x

• 1 cup almonds
• 1/2 cup pepitas (shelled pumpkin seeds)
• 1 cup dates, pitted and chopped
• 1/4 cup cocoa powder
• 3/4 tsp peppermint extract
• 2–4 Tbsp milk – dairy or non-dairy (you could also use water)
• Optional coating: crushed candy canes & melted white chocolate

Cook ModePrevent your screen from going dark

Instructions

1. Put almonds and pepitas in a food processor and pulse until well chopped.
2. Add dates and pulse several times to chop.
3. Add cocoa powder, peppermint extract and milk (or water) and process until well combined. (I’d start with 2 Tbsp of liquid and add more if needed.
4. Form mixture into balls. Mixture will be a little bit wet and slightly sticky.
5. Roll in crushed candy canes or drizzle with white chocolate if desired.
6. Store in the fridge or freezer.
7. Enjoy!

Notes

– You can eat these straight out of the freezer if you like them super cold.
– Feel free to sub in your favorite nuts or seeds.
– If you want an even sweeter treat, sub 1 Tbsp maple syrup for 1 Tbsp milk

Aren’t these peppermint chocolate bites just so freaking festive?! Makes me want to eat the whole batch ASAP. Also keep in mind that if you like mint and want to forego the candy canes, you could eat these as mint chocolate energy bites year round!

I enjoyed mine straight out of the freezer, but they also do fine stored in the fridge. They don’t really freeze all the way through so you can easily bite into them even right when you take them out.

 

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These Gluten-Free Sweet Potato Brownies are flourless, sweetened with dates and full of chocolate flavor. They taste so good you’ll never believe they’re a healthy dessert!

*Originally published June 2014*

Hi Friends!

These Gluten-Free Sweet Potato Brownies have been a staple around here for over six years so I decided it was time to remind you about them in case you missed them the first time around!  This is by far one of my favorite recipes on the blog because they’re so easy to make in the food processor, they taste great and no one will believe you when you tell them what’s in them!

To make these brownies you just need a few simple ingredients:

• Medjool dates – if yours aren’t soft and squishy, try soaking them in hot water for 10 minutes first!
• Mashed sweet potato – to make one quickly, stab a sweet potato all over with a knife and microwave 5-6 minutes.
• Peanut butter- you could also use almond butter or another nut or seed butter
• Eggs
• Cocoa powder – unsweetened is best!
• Applesauce – you could probably also sub mashed banana
• Baking soda
• Chocolate chips – we like Hershey’s special dark

That’s it! Minus maybe the dates, I bet you have all of the ingredients already in your pantry. If you’re feeling skeptical as to whether these will turn out without having any flour, you’re not alone…but believe me when I tell you they’re worth a try!

Gluten-Free Sweet Potato Brownies

 

Here’s the recipe:

Print

Gluten-Free Sweet Potato Brownies

Print Recipe

★★★★★

5 from 8 reviews

These Gluten-Free Sweet Potato Brownies are flourless, sweetened with dates and full of chocolate flavor. They taste so good you’ll never believe they’re a healthy dessert!

• Author: Author: Lindsay L
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 9 1x

Ingredients

Scale1x2x3x

• 1 cup chopped, pitted Medjool dates
• 2/3 cup cooked sweet potato, mashed
• 3/4 c peanut butter (or other nut/seed butter)
• 2 eggs
• 1/3 c unsweetened cocoa powder
• 1/4 c applesauce
• 1/2 tsp baking soda
• 2/3 c dark chocolate chips

Cook ModePrevent your screen from going dark

Instructions

1. Put the dates, sweet potato, peanut butter, eggs and applesauce in a food processor (or high-powered blender) and process until smooth.
2. Add the cocoa powder and baking soda and pulse until combined.
3. Add in the chocolate chips a pulse a few times to mix in.
4. Spoon into a greased 9×9 pan and bake at 375 degrees for 15-20 minutes until a toothpick inserted in comes out clean.
5. Optional frosting: When cooled, top with nut butter, melt nut butter and more chocolate chips in the microwave, stir to combine and spread over brownies or top with your favorite frosting

Notes

To quickly get mashed sweet potato, stab a sweet potato all over with a knife and microwave 5-6 minutes.

Aren’t they pretty?!

 

I like topping them with peanut butter but you can also enjoy them plain or sprinkle some chocolate chips on top right when they come out of the oven and then spread them into a frosting once they warm up!

 

Enjoy!
–Lindsay–

 

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These Pumpkin Apple Lentil Muffins are perfect for Fall. They’re lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they’re kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!

Hi friends!

I’m so excited to share these Pumpkin Apple Lentil Muffins with you guys today. They’re my current fall favorite and I just know you guys are gonna love them! ESPECIALLY if you’ve already made and love my Lentil Banana Muffins. As you guys know, I make those weekly for my kids. They’re Squish’s favorite and Lyssie likes them as well. They’re perfect for lunch boxes and snacks and I promise that you can’t taste the lentils at all. 

These Pumpkin Apple Lentil Muffins are very similar, just with a fall twist. We went apple picking last weekend and came home with a gigantic basket of apples so I’m currently on a mission to find ways to use them up. I’ve been craving a batch of pumpkin muffins so that was my starting point. My favorite are my Pumpkin Gingerbread Muffins but the kids don’t like those. I use shredded apples in my Zucchini Apple Carrot Muffins so I thought this might be an easy way to use some up in a healthy pumpkin recipe. I actually prefer shredded apples to chopped apples in most baked goods because you can squeeze out the excess moisture before baking! If you prefer pumpkin bread, try my Easy Pumpkin Bread or this  Gluten-Free Pumpkin Bean Bread.

Pumpkin Apple Lentil Muffins

So, I took out the banana and added pumpkin and apple to this recipe. I also swapped sugar for maple syrup. These are very lightly sweetened muffins. They’re not overly sweet and that’s just the way I like it. I prefer to sweeten them lightly and then add chocolate chips. If you leave the chocolate chips out and want a sweeter muffin, you’ll need to increase the maple syrup. If you want to make a no sugar added version, you could swap the maple syrup for a mashed banana or you could use dates to sweeten them like I do in my Zucchini Oat Bars.

Like most things I’ve baked recently, I made them in my food processor (aff link). It just makes baking so easy and I can simply throw stuff in, turn it on and everything gets nice and smooth and blended together and you’d never know all the good stuff that was mixed in there! My kids love helping me make muffins and they especially love helping me add everything to the food processor and then watching it “disappear” when they turn it on!

Here’s how you make them:

Print

Pumpkin Apple Lentil Muffins

Print Recipe

★★★★★

5 from 11 reviews

These Pumpkin Apple Lentil Muffins are perfect for Fall. They’re lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they’re kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!

• Author: Lindsay

Ingredients

Scale1x2x3x

1 cup cooked green lentils (approx 1/3 cup dry)
1 cup shredded apple (approx 2 medium, squeeze to remove excess moisture)
1/4 cup oil (i use avocado oil)
1 egg
2/3 cup pumpkin (I usually increase to 3/4 cup)
1/4 cup maple syrup (increase up to 1/3 or 1/2 cup for sweeter muffin)
1 tsp cinnamon (you can also add 1/2 – 1 tsp ground ginger if you like that flavor)
1 tsp vanilla extract
1 tsp baking soda
2/3 cup rolled oats
2/3 cup white whole wheat flour
1/2 cup chocolate chips, optional

Cook ModePrevent your screen from going dark

Instructions

1. In a food processor, combine cooked lentils, apples, oil and egg and process for 1 min.
2. Add pumpkin, maple syrup, vanilla and cinnamon and process an additional minute.
3. Add baking soda, oats and flour and process to combine.
4. Add chocolate chips and pulse a few times.
5. Spoon into 12 lined or greased muffin tins and bake at 375 for 18 minutes.
6. Store in the fridge.

Easy right?! Let me know if you try these Pumpkin Apple Lentil Muffins or the banana version!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These Peanut Butter Avocado Cookies are gluten-free, dairy-free and packed with healthy fats! Enjoy one for an afternoon snack or for dessert after dinner!

**Originally published May 2013. Photos updated March 2017**

Hi friends!

I’m resharing these Peanut Butter Avocado Cookies today because even though it’s been six years since I first shared them, I still make them regularly and love them just as much! They’re packed with healthy fats and a fun way to change things up from a regular chocolate chip cookie. Plus, I promise you can’t taste the avocado. Check out how easy they are to make!

 

 

When I originally made them, it took about 4 tries to get them right. But now I’ve zoned in on the correct recipe and even my kids love them. I even entered AND WON a recipe contest with these little beauties several years ago!

Here’s how you make them:

Print

Peanut Butter Avocado Cookies

Print Recipe

★★★★★

4.7 from 6 reviews

These Peanut Butter Avocado Cookies are gluten-free, dairy-free and packed with healthy fats! Enjoy one for an afternoon snack or for dessert after dinner!

• Prep Time: 5 minutes
• Cook Time: 14 minutes
• Total Time: 19 minutes
• Yield: one dozen cookies 1x

Ingredients

Scale1x2x3x

• 1/3 c mashed avocado
• 2/3 c peanut butter
• 1 egg
• 1/4 cup maple syrup (or honey)
• 3/4 c oats
• 1/2 tsp baking powder
• 1/2 c dark chocolate chips

Cook ModePrevent your screen from going dark

Instructions

1. Combine wet ingredients until well mixed.
2. Add dry ingredients.
3. Stir in chocolate chips.
4. Scoop onto baking sheet and flatten slightly with a fork.
5. Bake at 350 for 12-14 minutes.

 These cookies are so simple even my toddler can make them! Be sure to try them out next time you have an extra avocado laying around!

 

Dig in, friends.

Let’s chat! Have you ever baked with avocado?

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These White Bean Muffins (or bars!) pack an entire can of great northern beans into a dozen muffins. They’re full of protein and fiber and perfect for breakfast or snack time!

Hi friends –

So excited to share these White Bean Muffins with you guys! I’ve been testing them for a few weeks now and even had several of you test them out on your families to see if they needed any tweaks!

The good news about these muffins is that you can’t taste the beans at all. I use great northern beans which have a very mild flavor to begin with and after you add in the nut butter, the taste is undetectable. They’re also gluten-free (use certified gluten-free oats if needed) and dairy-free. (PSST! If you need a nut-free version, try my Sweet Potato White Bean Bars!)

The first few times I made these, I used almond butter because I think it has a stronger flavor and I wanted it to cover any bean flavor. But I’ve tested them with peanut butter and the beans still go unnoticed. I also made them as bars at first and they’re great. My personal preference is muffins but you decide!

 

You can also choose your favorite mix-ins. I’ve used just chocolate chips in a few batches and have also made bars that included Craisins and shredded coconut.

Here’s how you make these little beauties:

Print

White Bean Muffins (or Bars!)

Print Recipe

★★★★★

4.9 from 20 reviews

These White Bean Muffins (or bars!) pack an entire can of great northern beans into a dozen muffins. They’re full of protein and fiber and perfect for breakfast or snack time!

• Author: Lindsay

Ingredients

Scale1x2x3x

1 (15 oz can) great northern beans, drained and rinsed
2 eggs
1/3 cup maple syrup
3/4 cup rolled oats
1/2 cup peanut butter (or almond butter)
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
chocolate chips, craisins, shredded coconut etc for optional mix-ins

Cook ModePrevent your screen from going dark

Instructions

1. Combine beans, eggs and maple syrup in the food processor and blend until smooth.
2. Add oats, peanut butter, baking soda, cinnamon, vanilla and salt and blend again.
3. Add mix-ins, pulse a few times to mix.
4. Pour into greased or lined muffin tins (or 9×9 pan). Add additional toppings if desired.
5. Bake at 375 degrees for 18-20 minutes.

See how easy it is?

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

*Originally published 5/2014. Recipe and photos updated 11/2018*

Hi Friends!

It’s been over 4 years since I first shared these Veggie Corn Muffins so I thought they deserved another minute in the spotlight! You guys know I love my muffins, and I’m pretty good at packing veggies into them. A few examples:

• Blueberry Beet Muffins
• Chocolate Squash Muffins
• Pumpkin Gingerbread Muffins
• Cinnamon Raisin Sweet Potato Muffins
• Zucchini Carrot Apple Muffins

I keep my muffin recipes lightly sweetened, but all of the above do trend towards the typical sweet baked good. These Veggie Corn Muffins are definitely more on the savory side. They pair better as a dinner side dish than a breakfast but they’re still easy to throw together, pretty kid-friendly and easy to customize.

I revamped the recipe slightly from the one I first published but man, I forgot how much I loved these. Last week I enjoyed one for an afternoon snack every day.  I made them full-sized and I’ll be honest, my kids didn’t eat them the first time I served them. But next time I might try making mini-muffins to give them a little more kid appeal.

Since they’re a more savory muffin, I like to add some shredded cheese. My assistant enjoyed eating that during my photo shoot.

Feel free use whatever veggies you want in these! I used carrots, zucchini and corn. Shredded sweet potato or yellow squash would be good too!

 

Print

Veggie Corn Muffins

Print Recipe

★★★

3 from 1 review

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

• Author: Author: Lindsay L
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 muffins 1x

Ingredients

Scale1x2x3x

• 1.25 cups shredded vegetables, squeezed to remove excess water (I used zucchini and carrots)
• 3/4 cup corn kernals, frozen or fresh
• 3/4 cup milk
• 2 eggs
• 1/2 cup shredded cheese (Mexican blend or cheddar)
• 1 cup white whole wheat flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 1 teaspoon baking soda
• pinch of salt

Cook ModePrevent your screen from going dark

Instructions

1. Preheat oven to 375 degrees F.
2. Combine shredded veggies, corn, milk, eggs and cheese in a large bowl and stir to combine.
3. Add remaining ingredients and stir until just combined.
4. Spoon into lined muffin tins and bake for 18 minutes.

Soooooo good! Get creative with the veggies you throw in there. You could even try some chopped broccoli!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!

These Frosted Carrot Cookies are an easy way to add some veggies to your breakfast or afternoon snack. They’re lightly sweetened and taste great with or without the frosting! 

*Originally published in 2011. Photos and recipe updated August 2018*

Hi friends!

Seven years ago, when I was on spring break from RD school, I shared this recipe for Frosted Carrot Cookies at the request of a reader. They got buried in the archives and a couple weeks ago I decided to dig them out and revamp the recipe. It turned out great so I took some new photos and decided to share it with you guys here today!

I actually like these better without the frosting but if you’re a frosting kinda person, this one is pretty simple- just a little cream cheese mixed with a little yogurt and powdered sugar.

Frosted Carrot Cookies

Plus I stuffed a lot of shredded carrots in there. My one year old loves them, which is no surprise because she loves carrots and also inhales these Carrot Oat Bars. I love this recipe because it makes just a dozen cookies, perfect for serving with breakfasts and snacks for my kids but not so many leftover that they go to waste when they get tired of them for the week.

Here’s how to make them:

Print

Frosted Carrot Cookies

Print Recipe

★★★★★

5 from 1 review

These Frosted Carrot Cookies are an easy way to add some veggies to your breakfast or afternoon snack. They’re lightly sweetened and taste great with or without the frosting! 

• Author: Lindsay
• Yield: makes 12 cookies 1x

Ingredients

Scale1x2x3x

4 Tbsp butter, melted
1/4 cup maple syrup
1 tsp vanilla
1 egg
3/4 cup shredded carrots (squeeze in paper towel to remove excess moisture)
3/4 cup white whole wheat flour
3/4 cup oats
1 tsp cinnamon
1 tsp ginger
1 tsp baking soda
2 Tbsp ground flax
2 oz cream cheese, softened
2 Tbsp vanilla yogurt
2 Tbsp powdered sugar

Cook ModePrevent your screen from going dark

Instructions

1. In a large bowl, mix melted butter, maple syrup, vanilla, eggs and carrots until well combined.
2. Add flour, oats, cinnamon, ginger, baking soda and flax and stir until just mixed.
3. Scoop onto greased or lined baking sheet, flatten gently with a fork and bake at 375 for 10 minutes.
4. If frosting, let cookies cool completely. Combine softened cream cheese, yogurt and powdered sugar and stir vigorously to remove any lumps.
5. Spread lightly on cookies just before serving.

Don’t they look yummy? I’m ready to make another batch right now! Sometimes I shred the carrots by hand and sometimes I just chop them up with my food processor.

Let me know if you and the kiddos try these! They’re a hit around here for sure!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!