Storytime…(or jump to the recipe)
For the longest time, I was the mom who couldn’t trick her kids into eating veggies. I would listen to the stories of moms who would chop, blend and bake veggies into their kids foods, longing for the day that I would be able to experience that.
Not because I needed to LOL but because I wanted to :P
I’m not the biggest fan of cooking (I do it out of necessity). Yet, I still want to be able to make the best chocolate chip cookies for my kids (spoiler alert: they completely prefer the pillsbury eat raw or bake option and I’m not mad about it) or maybe even have a family recipe to pass along.
And I think my day has finally come!
BOTH my kids have FINALLY enjoyed a healthy baked good that I’ve made from scratch. I think because it doesn’t have cinnamon, peanut butter or almond flour makes a real difference. It doesn’t have that heaviness to it and is also school safe!
Best part it’s incredibly easy to make! Moist on the inside with a light crunch on the outside. It has zucchini and no white sugar or flour. And just for balance – a good helping of dark chocolate chips.
My kids loved it (after a highly persuaded first bite)!
Recipe for “Easy Kid-Approved Zucchini Muffins”
Ingredients:
– 2 cups of shredded zucchini
– 2 eggs
– ½ to ¾ cup of maple syrup
– ¼ cup coconut oil (room temperature)
– 2 cups oat flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup chocolate chips
Instructions:
– Put the wet ingredients in a bowl and stir together
– Put the dry ingredients in a separate bowl and mix together
– Add the dry ingredients to the wet ingredients and mix well
– Fill 12 greased muffins tins evenly and bake at 350 degrees for 20 to 25 minutes
