Do your kids enjoy eating muffins? Mine do! These muffins contain broccoli, carrots and spinach for some extra nutrients and are subtly sweetened with some pure maple syrup. I find, the maple syrup helps give it a subtle sweetness which, to me, pairs nicely with the rest of the ingredients (you may add more or less, depending on your preference). These muffins are moist and fluffy! Even the pickiest of my triplets enjoyed it.
Served in the Bumkins Grip Dishes with peaches, apricots, and cherries
PrintBroccoli Cheddar Muffins
These muffins contain broccoli, carrots and spinach for some extra nutrients and are subtly sweetened with some pure maple syrup.
Ingredients
- 1 cup unbleached all purpose flour
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely diced broccoli
- 1/2 cup shredded carrots
- 1/2 cup spinach, finely diced
- 2 large eggs
- 3 tablespoons oil, I used avocado oil
- 1/4 cup pure maple syrup
- 1 cup milk
Instructions
Preheat oven to 350F
Add the all purpose flour, almond flour, flaxseed meal, baking soda, baking powder, onion powder and garlic powder to a bowl. Mix well with a fork to combine. Add the shredded cheese, broccoli, carrots and spinach. Mix them in to combine. Set it aside.
To a separate bowl, add the eggs and whisk it with a fork. Add the oil, maple syrup and milk. Mix in whisking motion to combine. Transfer it to the dry ingredients. Mix to combine.
Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers.
Bake till a cake tester or toothpick comes out clean when inserted in the center of the muffins, about 25-30 minutes. Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely
