Hide a serving or two of veggies in a healthy muffin recipe! Toast them and eat them warm, or just pop one in coat pocket for the on-the-go kid!

Veggie Muffins Recipe

Makes 1 dozen

Ingredients
1 tbsp ground flax mixed with 3 tbsp water

360 g (2 ½ cups) all-purpose flour (can replace up to ⅓ with whole wheat)

1 tbsp baking powder

1 tsp salt

14 oz carrot and zucchini, about 2 ½ cups grated

2 cups oat milk

¼ cup extra-virgin olive oil

Everything spice or sesame seeds, to top

Instructions

1.     Mix flax and water. Sit for 5 minutes.

2.     Combine dry ingredients, sifting baking powder.

3.     Add veggies to dry ingredients

4.     Combine wet ingredients. Add to dry. Mix. Add more milk by the teaspoon if mixture is too dry.

5.     Top with Everything spice or sesame seeds.

6.     Scoop into muffin tin lined with papers.

7.     Bake at 350 degrees or 25-30 minutes.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY LAURA PETRILLA

Try some of TABLE’s other Back to School recipes:

S’mores Empanadas

Strawberry Pineapple Agua Fresca

Homemade Marshmallows

Quesadilla with Guacamole and Pico de Gallo

Turkey and Granny Smith Apple Sandwich

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

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