Veggie Oat Muffins [Recipe]

by Maryann Tomovich Jacobsen, MS, RD on January 11, 2013

Post image for Veggie Oat Muffins [Recipe]

Little D and I are the muffin lovers in the family.  As I mentioned in my White Bean Banana Bread post, I prefer muffins and sweet breads without a lot of sugar.  These get enough sweetness from the brown sugar and butternut squash.  You can also substitute with canned pumpkin and add more sugar if your family prefers that.  Another combo I like is banana and carrots. The possibilities are endless!

Sometimes these go into lunches with a boiled egg and fruit or are used for the quick snack.  When storing, keep in the fridge or freezer as they are moist and shouldn’t be left out room temperature for more than about 24 hours.

Have a wonderful weekend!

 

Veggie Oat Muffins
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • 1 cup cooked and mashed butternut squash
  • 1 cup grated zucchini
  • ¼ cup brown sugar (unpacked)
  • 2 eggs
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 cup rolled oats (quick cooking)
  • 1 cup flour (can use white or whole wheat pastry flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup milk (may not use it all)

Instructions
  1. Preheat oven to 350. Steam butternut squash until tender, mash with a fork and place in a medium to large bowl. Grate zucchini and place in the same bowl along with the brown sugar, eggs, cinnamon, nutmeg and salt. Mix until well combined.
  2. In a separate bowl, add dry ingredients — oats, flour, baking powder and baking soda. Add the dry ingredients to the wet and mix. Gradually add milk and stop when the batter is thick but not too thick (you may not need the whole ½ cup).
  3. Pour muffins in sprayed muffin tins and bake for 20-22 minutes or until a toothpick runs clear.

Notes
Key nutrients (% daily value): 43% vitamin A, 28% selenium, 24% manganese, 17% riboflavin, 12% folate, 11% thiamin, 10% iron

Nutrition Information
Calories: 144 Fat: 6 Saturated fat: 1 Carbohydrates: 19 Sugar: 4 Fiber: 2 Protein: 4

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{ 5 comments… read them below or add one }

Jen January 12, 2013 at 8:04 pm

These look great! Only thing is I don’t see milk listed in the ingredients. Do you use regular milk, or would unsweetened vanilla almond milk work?

Reply

Jen January 13, 2013 at 1:47 pm

Though not a muffin fan myself, my 14 months old daughter seems to love them at daycare. I am happy I found your recipe and cannot wait for them to be done. I like it because she will get a treat and veggies at the same time. I used less than 1/4 cup of sugar and used agave syrup. Uhm and carrots instead of squash. Looks like I butchered your recipe a bit :-) , Jen

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Lucky January 23, 2013 at 9:25 am

I tried this recipe as it seemed super clean and had hidden ingredients that my kids would never try. My husband tasted the first one and said that they smell much better than they taste. So, I was a bit hesitant on having my five year old try it when he asked but I let him. Surprisingly, my 3 and 5 year old both thought they were delicious. Thank you for an awesome recipe!!

Reply

Maryann Tomovich Jacobsen, MS, RD January 23, 2013 at 9:34 am

Thanks Lucky. They aren’t that sweet so I could see why some may not like them but my son loves them and so do I.

Reply

Vijay April 30, 2013 at 11:30 pm

Hi Maryanne how u doin tnx 4 this recipe sounds gud as I a m diabetic I used dates as a sugar substitute and it tasted just great my granddaughter luved it who is 3yrs old have a awesum day

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