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Whether you're a kid or a grown-up, getting in your veggies for the day can sometimes seem easier said than done. But with this recipe in your back pocket, you can enjoy all the nutrients that zucchini and carrots have to offer in a sweet, satisfying package. That's right: these chocolate muffins are chock full of hidden veggies that you won't even taste!
Try giving these veggie muffins a boost of protein and whole grains by substituting 3/4 cup of the total flour for whole wheat flour.
Looking for a chocolatey, veggie-packed, dairy-free muffin option? Skip the milk and make these muffins with 1/2 cup unsweetened almond milk or your favorite dairy alternative.
These muffins come together easily using shredded zucchini, carrot, or a mix of both! For best results, press your shredded veggies with a paper towel to remove any excess moisture.
To save these nutritious muffins for future snacking, freeze in an airtight container or plastic bag. When ready to serve, reheat muffins in the microwave for 30 seconds or place inside your lunchbox to thaw and enjoy later.
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