With Bergen starting Kindergarten this year, our slow preschool mornings have disappeared.  We used to be able to take our time.  I’d get up early, have the ability to get several tasks completed, sip coffee at a leisurely pace, and the kids could wake-up slowly.  Breakfast could be more elaborate because we had time on our side.

These days, school starts shortly before 8:00, and even though it’s only a difference of a little over an hour compared to Bergen’s preschool days, it’s shifted our morning in a huge way. Bergen adores smoothies, but with the rush to get out the door in the morning, the whole process just seems overwhelming to me.  I could put together clever freezer packs ready to be added to the blender, but then there’s always the looming clean-up that keeps me from wanting to bother.

On a recent hike with friends, as we took a break for snack, I had a break-through.  Right away, I noticed that my friend Brianna’s snack was far superior to my boring cheese sticks, apple sauce, and pretzels.  She must have realized that her delicious looking muffins had caught my eye (and Georgia’s!) because she was soon offering us one to share.  Once she started telling me the how she made the muffins, {BINGO!}, an idea popped into my head.

All those wholesome ingredients that I love adding to our smoothies could also be jammed into a scrumptious tasting muffin.  They can be made ahead of time, and easily warmed up for a simple, mess-free breakfast!

Brianna adapted her recipe from The Lean Green Bean, and then I adapted it a bit more to fit the fall season.    Brianna’s addition of ingredients rich in omega-3 fatty acids (walnuts & flax seed meal) is intended to help us combat the “winter blues” with their mood boosting properties.  The chia seeds also add to the omega-3 mix, and give the muffins even more protein and fiber.

Most importantly, despite the fact that these muffins are filled with squash and carrots, and no added sugar, my kids love them! And another bonus, since making these muffins, both of my kids (ages 6 & 2.5) are more interested in raw carrots! We had several carrots left over, and they’ve actually enjoyed crunching them down for a snack or side.

Apple Carrot Squash Muffins

The following is the list of ingredients, adapted from The Lean Green Bean, and thanks to my friend Brianna:

• 3/4 cup shredded delicata squash
• 1/2 cup shredded apple (we used granny smith)
• 1/2 cup shredded carrot
• 4 TBS butter, melted
• 1 1/2 bananas, smashed
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 2 TBS chia seeds
• 1/8 cup flax meal
• 1/8 cup walnuts, chopped

Instructions

1. Preheat the oven to 350 degrees F. Prepare muffin tins.  I’m amazed by how well these silicone baking cups work! 
2. In a large bowl, mix the first 7 (squash, apple, carrot, butter, bananas, eggs & vanilla) together and stir until well combined. Bergen had a friend over, and they loved helping me mix all the components together. 
3. Add remaining ingredients (flour, baking soda, baking powder, pumpkin pie spice, chia seeds, flax meal, walnuts), and stir until just mixed.  If the mixture seems dry, add a little liquid of your choice.
4. Bake for 20-25 minutes, and make sure to check for doneness with a toothpick. Let the muffins cool before digging in!

For breakfast or snack, or even along side a hot bowl of soup, these muffins are a tasty way to eat your veggies!

How do you feel about vegetables in muffins? What’s your go-to healthy and quick breakfast?

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