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Healthy School Breakfast Muffins Recipe with Hidden Veggies Perfect for Kids

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These Healthy School Breakfast Muffins are packed with hidden vegetables like spinach and zucchini, making them a nutritious and kid-friendly breakfast option that’s quick and easy to prepare.

Ingredients

Scale
  • 1 ¾ cups (220 g) whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs, room temperature
  • ⅓ cup (80 ml) maple syrup or honey
  • ⅓ cup (80 ml) plain Greek yogurt (or dairy-free coconut yogurt)
  • ⅓ cup (80 ml) vegetable oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 1 cup (100 g) zucchini, grated (excess moisture squeezed out)
  • ½ cup (15 g) fresh baby spinach, finely chopped
  • ½ cup (50 g) carrot, finely grated (optional)
  • ½ cup (60 g) chopped walnuts or pecans (optional)
  • ½ cup (75 g) mini chocolate chips or raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well with cooking spray.
  2. Grate the zucchini and carrots using a box grater or food processor. Place zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Chop the spinach finely.
  3. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. In a separate bowl, beat the eggs lightly. Add maple syrup (or honey), Greek yogurt, vegetable oil, and vanilla extract. Whisk until smooth and homogenous.
  5. Pour the wet ingredients into the dry and gently stir with a spatula until just combined. Avoid overmixing; a few lumps are okay.
  6. Carefully fold in grated zucchini, spinach, carrot, and optional nuts or chocolate chips.
  7. Spoon batter evenly into the prepared muffin tin, filling each about ¾ full.
  8. Bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Avoid overmixing the batter to keep muffins tender. Muffins freeze well; wrap individually and thaw before serving. Use room temperature eggs and yogurt for best results.

Nutrition

Keywords: healthy muffins, school breakfast, hidden veggies, kid-friendly, whole wheat, quick breakfast, nutritious muffins

Find it online: https://evabakery.com/healthy-school-breakfast-muffins-recipe-with-hidden-veggies-perfect-for-kids/