Recipe: Mini Breakfast Muffins with Hidden Veggies

These mini muffins are a sneaky way to get extra veggies into your kids’ day, without anyone noticing! Grated zucchini and carrot keep the muffins moist and naturally sweet, while mashed banana adds a comforting flavour that little ones adore. Perfectly portioned for small hands, they’re ideal for breakfast, snacks, or even lunchboxes. The best part? You can feel good about giving your kids something delicious that’s packed with fibre, vitamins, and nutrients, all while they think they’re just enjoying a tasty treat.

Makes: 12 muffins | Prep: 15 min | Cook: 20–25 min

Ingredients

• 1 cup whole wheat flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp cinnamon

• 1 cup grated zucchini

• ½ cup grated carrot

• 1 ripe banana, mashed

• ½ cup plant-based milk

• ¼ cup maple syrup

• 1 tsp vanilla extract

• Optional: ¼ cup chocolate chips or raisins
  

Instructions

1. Preheat oven to 180°C / 350°F. Grease a 12-cup muffin tin or line with paper cases.

2. In a large bowl, mix flour, baking powder, baking soda, and cinnamon.

3. In another bowl, combine zucchini, carrot, banana, milk, maple syrup, and vanilla.

4. Fold wet ingredients into dry until just combined. Stir in chocolate chips or raisins if using.

5. Divide mixture evenly into muffin cups. Bake 20–25 min or until a toothpick comes out clean.

6. Cool slightly before serving.