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Healthy Hidden Veggie Oat Muffins

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These Healthy Hidden Veggie Oat Muffins are a delicious and nutritious way to sneak veggies into lunchboxes, perfect for picky eaters. They combine oats, hidden veggies, and natural sweetness for a moist, tender muffin with a comforting texture.

Ingredients

Scale
  • 1 ½ cups (135g) rolled oats
  • 1 cup (120g) whole wheat flour (can substitute with almond flour for gluten-free)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup grated carrot (about 1 large carrot)
  • ½ cup finely chopped kale (packed, stems removed)
  • ½ cup (120ml) unsweetened applesauce
  • ⅓ cup (80ml) honey or pure maple syrup
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt (can substitute with dairy-free yogurt)
  • 1 tsp vanilla extract
  • ¼ cup (60ml) milk (dairy or plant-based)
  • Optional: ½ cup mini chocolate chips or chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it.
  2. In a large bowl, combine rolled oats and 1 cup (240ml) warm water. Let soak for 10 minutes.
  3. In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
  4. Finely grate the carrot and chop the kale very small.
  5. To the soaked oats, add applesauce, honey or maple syrup, eggs, Greek yogurt, vanilla extract, and milk. Whisk until smooth.
  6. Add the dry ingredients to the wet mixture and gently stir with a spatula until just combined. Avoid overmixing.
  7. Fold in the grated carrot and chopped kale evenly.
  8. If using, fold in mini chocolate chips or nuts.
  9. Scoop batter into muffin tin cups about ¾ full (approximately ⅓ cup or 80ml per muffin).
  10. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let muffins sit in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Soak oats before mixing to improve texture. Avoid overmixing batter to prevent tough muffins. Finely chop kale and grate carrots to hide veggies well. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. Adjust sweetness to taste. Optional add-ins like chocolate chips or nuts add texture and flavor. For gluten-free, substitute whole wheat flour with almond or gluten-free flour and use certified gluten-free oats. For dairy-free, use coconut yogurt and plant-based milk.

Nutrition

Keywords: healthy muffins, hidden veggies, oat muffins, lunchbox snacks, picky eater recipes, gluten-free adaptable, dairy-free adaptable

Find it online: https://tastytuck.com/healthy-hidden-veggie-oat-muffins-easy-recipe-for-picky-eater-lunchboxes/