These savory muffins can round out any lunch. I'll serve them alongside a few slices of grilled chicken as a tasty alternative to a traditional sandwich.
Serves 12
Ingredients:
2 teaspoon avocado oil
1 cup shredded zucchini
½ cup shredded carrots
½ cup finely chopped red bell pepper
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup plain coconut yogurt or greek yogurt
½ cup unsweetened coconut milk
2 eggs, beaten
¼ cup avocado oil
1 ⅓ cup shredded mild cheddar cheese
2 cup gluten free flour
1 teaspoon baking powder
2 teaspoon flax meal
½ tsp baking soda
Sea salt for topping
Instructions:
Preheat oven to 350 degrees and spray muffin tins with avocado oil cooking spray. Set aside. In a small pan, add the 2 tsp. of avocado oil on medium heat. Add the veggies and cook for about 4 minutes, or until softened. Add seasonings and stir. Set aside to cool. In a bowl, add all dry ingredients and whisk together until incorporated. In another bowl, add all of the wet ingredients, along with the cooled vegetables and stir to combine. Add the dry ingredients into the wet ingredients bowl slowly, while mixing to incorporate. Use a rubber spatula and do not over mix. The batter should be thick in consistency. Use an ice cream scoop to divide the batter evenly into muffin tins. Top each muffin with a sprinkle of sea salt. Bake for 20-25 minutes, or until a toothpick comes out clean in the center of the muffins. Once cooked, remove from the oven and allow to cool for a few minutes before eating.
Note: My kids often don't get enough protein, so i'll add one scoop of chocolate or vanilla protein powder to my homemade recipes — but that's totally up to you and your child's needs. "Protein powders can be a good option for children who are picky eaters or for those who are underweight, but it's always best to check with your pediatrician first," New Jersey–based registered dietitian Lauren Torrisi-Gorra, MS, RD previously told POPSUGAR.
