Hidden-Veggie Muffins

These muffins are low sugar and packed with veggies.  But here’s the thing: my kids just LOVE them!


  • 3/4 cup dried apricots (or pitted dates)
  • 3/4 cup shredded yellow squash (or zucchini)
  • 1/2 cup shredded carrots
  • vegan equivalent of 3 eggs (use your favorite recipe or try one of these!)
  • 1/2 cup unsweetened applesauce
  • 2 cups blanched almond flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon sea salt


  1. Preheat the oven to 350 F.  Line a muffin tin with baking cups.
  2. If using dates, place the dates in a bowl of warm water for 10 minutes to soften. (Apricots don’t need softening.)
  3. Shred the yellow squash/zucchini and carrots in a food processor, then spread them on a paper towel to drain some of the moisture while you prepare the batter.
  4. Place the apricots/dates, egg substitute, and applesauce in a food processor and process for 30 seconds, until smooth.
  5. Add the almond flour, baking soda, cinnamon, nutmeg, and salt and process for 15 seconds more.
  6. Wrap the paper towel around the vegetables and give them a light squeeze to remove excess moisture and fold them gently into the batter.
  7. Fill each muffin cup about 2/3 of the way full.  Bake for 30 minutes.


Adapted from:  Against All Grains, by Danielle Walker (2013, p. 194).

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