Mini-breakfast muffins with “hidden” veggies

I love baking and I love breakfast.  So making muffins in the morning is one of my favorite things to do.  I don’t have time every morning to bake, but when I do I try to make the “healthiest” thing I can.  Mini-muffins are great because they are the perfect size and they bake much faster than regular muffins, so if you are pressed for time, they are the way to go.

The other day I had some zucchini that had been ignored all week and I really needed to do something with it, so it was Pinterest to the rescue! There are all sorts of recipes that have zucchini, but I was looking for a recipe to hide the color so that the kids don’t automatically say “I’m not eating that!”  I stumbled on a Lemon Zucchini Bread recipe, which was perfect, because my kids love lemon muffins, and the zucchini would pass for lemon rind in the batter!

The real test came when the toddlers that were visiting us for the weekend ate them up as well as my teenagers. That was when I knew I had found a winning recipe.

The main change I made was that instead of baking a loaf, I baked them into mini-muffins.  So the baking time went down to about 15-18 minutes, which is super doable in the mornings as I am making lunches. 

I also did not make the glaze, and I didn’t feel like it needed it. The second time I made this I actually made some cream cheese frosting for the muffins. THAT was a huge hit, but again, I didn’t feel like it HAD to have it.  

Try out the recipe and let me know what you think!

What other recipes have you found where you can sneak veggies in?

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