Who thought a breakfast muffin could save a person’s sanity?
Of late, my food philosophy has been simple, get my two-year old to eat more vegetables. OK, so it may not be a philosophy per se, but it is my objective, my current kitchen raison d’être, my Everest. Picture this; a small female person sits on the couch watching her permissible Hi-5 quota for the day, her small feet poking out from beneath a mountain of cushions and soft toys. In breezes Mum, a small bowl of lovingly prepared slow cooked white beans with kale and spinach, “You’re favourite!”. The small person looks briefly away from the effervescent five on the screen, glances at the bowl before returning her attention to the talking box over Mum’s right shoulder. “No.”
“No, thank you”. The small voice replies.
And so begins the what-do-elves-eat-for-dinner? game. This is our new normal and I am praying it is a blip, a teeny tiny bump on the road. One that will end when she turns 3 – I hear 3 is easier. Please let 3 be easier.
So, I have become a Ninja. A sneaky, stealthy kitchen Ninja dedicated to hiding vegetables in the elf’s food at every opportunity. I succeeded with the my Beetroot and Thyme Baked Donuts (she never saw them coming) and this is another opportunity; Eat Your Vegetables Sweet Breakfast Muffins. These lifesavers are sweet, moist and full of comforting apple and cinnamon flavours. Completely hidden zucchini and sweet potato give these babies an early morning nutritional punch while contributing to the cake’s moisture. I am such a happy Ninja right now. I sit here, typing away, the elf next to me noshing on a muffin completely oblivious of my victory. Today is a good day, friends. Thank you breakfast muffins. Thank you.
Sweet Breakfast Muffins
- 1 cup wholemeal flour
- 1/2 cup almond meal
- 1/2 cup coconut or demerara sugar
- 1 teaspoon baking powder
- pinch of sea salt
- 2 flax eggs
- 1/2 cup almond milk
- 1/4 cup sunflower oil
- 1 apple peeled, cored and cubed
- 1 cup sweet potato finely grated
- 1 medium zucchini finely grated
- 1/2 cup shredded coconut
- 1/2 teaspoon cinnamon
- 1 tablespoon rolled oats
- Pre-heat oven to 180 degrees C. Lightly grease a muffin tray or set aside 10 cake cups.
- With a clean cloth, squeeze out as much moisture from the zucchini and sweet potato as you can.
- In a small bowl, combine the topping ingredients and set aside.
- In a large mixing bowl add the almond meal, flour, baking powder and salt. Stir well with a fork.
- In a separate bowl, whisk together the sugar, flax eggs, milk, sunflower oil, apple and vegetables.
- Add the wet mix to the dry and fold until just combined, careful not to overwork.
- Spoon the batter evenly in the muffin tray or cups.
- Spoon the topping mixture on to each muffin.
- Bake for 30 minutes or until cooked through.
Dana at The Minimalist Baker has a great tutorial on flax eggs. Find it here