Breads & Muffins/ Breakfast/ Muffins/ Muffins

Hidden Veggie Icebox Muffins

Garbanzo beans, pumpkin, zucchini, oats, and whole wheat flour. Sometimes I add shredded coconut, yogurt, flax, carrots. Everything seems to work! These are my “everything but the kitchen sink” muffins. They are always delicious and tender with just the right amount of sweetness.

I’ve named these Icebox Muffins because they truly taste best cold. This is a phenomenon I am noticing with my healthier muffins that are lower in sugar. Fresh out of the oven they almost taste mealy and lack sweetness, but once they are chilled they transform into a tender, sweet, delicious treat.

You’ll only need a partial can of pumpkin puree for this recipe. Try one of these recipes with what’s leftover: Pumpkin Pie Chia Seed PuddingUltimate Pumpkin BreadPumpkin Oat Icebox MuffinsHidden Veggie Icebox Muffins Pumpkin CupcakesPumpkin Pie SmoothiePumpkin Oat PancakesWhole Wheat Pumpkin Pancakes

Hidden Veggie Icebox Muffins

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Ingredients

  • 2 ripe bananas
  • 1 cup pumpkin puree
  • 1 medium zucchini, shredded and squeezed out
  • 2 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1/3 cup packed medjool dates
  • 1/4 cup any oil
  • 1 cup garbanzo beans
  • 1 cup rolled oats
  • 1/2 cup nuts
  • 1/2 - 1 cup yogurt chips or white chocolate chips (optional)
  • 1 cup whole wheat pastry flour
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

1

Preheat oven to 375-F. Grease muffin tin or use muffin liners.

2

In a large mixing bowl smash bananas with a fork.

3

Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; mix well.

4

In a food processor, mix dates, oil, and garbanzo beans; add to the mixing bowl.

5

Mix in oats, nuts and yogurt chips until combined.

6

Place a fine mesh sieve over the mixing bowl (or use a separate bowl) and sift in the flours, baking soda, cinnamon, and salt. If the batter seems dry, add a splash of milk.

7

Bake for about 25 minutes or until a knife inserted into the center comes out clean.

8

Don't be tempted to taste them fresh out of the oven. These muffins taste their best when they are cold.

Notes

These muffins taste sweeter, and better overall, when they are cold. Store in a covered container for a week in the fridge.

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