Mornings are a nightmare in our house. The kids wake up starving to death. I’m struggling to get my coffee started as they are begging for juice and pancakes. Its too early for meltdowns and cooking. This is our go to breakfast. I can make them ahead of time and just pop them out of the freezer to heat up. As an added bonus, they are filled with veggies!

 

Kid Approved Veggie Muffins

3 Cups Flour

1 teaspoon salt

1 teaspoon soda

1 Tablespoon Cinnamon

¼ teaspoon baking powder

3 Eggs

1 Cup White Sugar

1 Tablespoon Vanilla

1 Cup Vegetable Oil

1 Cup Zucchini grated

1 Cup Fresh Spinach- ground in food processer

1 Cup Carrots Grated

2/3 Cups Mini Chocolate chips (mini Chocolate chips work best for these muffins)

Combine all the wet ingredients slowly. Once they are completely combined, add in the dry indigents. Once everything is mixed, stir in the mini chocolate chips. Spray the Muffin pan with non-stick spray. Fill the tin 2/3 full. Bake at 350 degrees for 20-25 minutes until golden brown.

These muffins freeze great! Just pull them out and microwave them for thirty seconds, and breakfast is served to those hungry kids!

This is a great way to get those extra veggies into your kid’s diet without them knowing. Mom win!!