Friday, May 16, 2014

Veggie Muffins



Muffins! Anybody remember that YouTube clip? Bueller...Bueller? Anyways, sorry to break it to you all but these are not sugar, gluten, dairy, grain or anything else, free. But they are delicious and they are Evan's favorite muffins. I will usually make these when I haven't used up all of my produce for the week. So if you have any fruits and veggies that are on the brink of going bad, you should probably whip up a batch of these.
I have made these with chocolate chips and without. Always go WITH chocolate chips. They make life better. And if you feel a little guilty about it, don't. But in case you do, just remember that you'll be getting a teeny tiny portion of fruits and veggies in, and that cancels out the chocolate chips. That's how it works, right?

Veggie Muffins
makes 24 muffins

*3/4 - 1 cup sugar
3/4 cup extra virgin olive oil
3 eggs
2 tsp vanilla extract
2 1/2 cups flour
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1 small zucchini, grated
2 medium sized carrots, grated
2 ripe bananas, mashed
3 TBS milk
a good handful or more, mini chocolate chips


Preheat oven to 350 degrees

In an electric mixer bowl, combine sugar, oil, eggs, and vanilla. Beat on medium speed for about 30 seconds or until combined. Next add in your flour, salt, baking soda and powder, and cinnamon. Beat until all ingredients are well incorporated. Now add in your zucchini, carrots, bananas, and milk. At this point, your mixture is going to look not so appetizing, but it gets better. Mix until everything is thoroughly mixed, scrapping down the sides as you go. Lastly, add in your chocolate chips. And I always hand mix those in.

In a prepared muffin pan, scoop mixture in til about 3/4 of the way full. Place your muffin tin on a cookie sheet for easy in and out transport from the oven. Bake for 18-23 minutes (20 for me), or until a toothpick inserted in the center comes out clean.  Place on cooling rack and enjoy.

*When I first made these I used 1 1/2 cups of sugar. That seemed like a lot of sugar so the past few times I've made them I've been using less and less sugar. Today I used just a pinch more than 3/4 cups and I think I could even use a little less. If you're worried about it not being sweet enough, start with a cup of sugar.
-Sneaky little hand-
UPDATE: Since these were made, last night, we have 2 left. My husband and son cannot stop eating them. To quote my husband, "THESE ARE SO DELICIOUS!" As he shoves a whole muffin in his mouth. He's never been more attractive.

3 comments:

  1. I can totally hear Conryd saying, "these are delicious" in his awesome South African accent. I need to try one from the next batch!!

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  2. I need to make these muffins! yum!

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  3. Ali I still love to make these 2 1/2 years later.

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