hidden veggies

These healthy chocolate muffins are naturally sweetened, have added butternut squash for an extra healthy punch of goodness, are gluten free, dairy-free and are so fluffy and delicious! Plus, they super easy to make and kid-approved!

Healthy Chocolate Muffins (with butternut squash)

maple syrup

eggs

cacao powder or cocoa powder

no-sugar added sunflower seed butter

butternut squash puree

tsp cinnamon

tsp baking soda

apple cider vinegar

tsp pure vanilla extract

chocolate chips* (or

Preheat your oven to 350F and line a 12-hole muffin tin.

Combine all ingredients (expect chocolate chips, if using) in a large bowl. Mix until all ingredients are incorporated.

Add chocolate chips (if using) and stir to mix them in.

Using a spoon or small measuring cup, portion out the batter between the 12 lined muffin tin holes.  Top with more chocolate chips, if desired

Bake for 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean

Let cool for 20 minutes and enjoyLet cool for 20 minutes and enjoy

Let cool complete before storing in an air-tight container in your fridge or freezer

These Veggie-Loaded Chocolate Pancakes are going to be your family&#039;s new favorite breakfast! Mixed entirely in your blender, they are naturally sweetened &amp; gluten free, and pack a punch of veggies that kids will get excited about eating!

Veggie-Loaded Chocolate Pancakes (gluten free)

oats

spinach

tbsp cinnamon

tsp baking powder

tsp salt

applesauce (or mashed banana)

milk of choice

honey* or maple syrup

coconut oil, melted (+ extra for cooking)

tbsp pure vanilla extract

cacao powder or cocoa powder

Pour oats into your blender. Pulse until very finely ground and the oats resemble flour.

Add remaining ingredients to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.

Heat a skillet over medium heat and add a little oil. Once the oil is warm, portion the batter out into pancakes.

Cook for about 2-3 minutes per side. Place cooked pancakes onto a plate and continue with the remaining batter.

Enjoy warm with toppings of choice. Let cool completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer

A delicious veggie pasta sauce, crammed full of 6 different vegetables. Perfect for picky eaters or just a great way to add more veg to your family's diet. No added salt or sugar. Great for a pasta sauce or for topping pizzas. It can also be used to replace tomato sauce in most recipes.

Veggie Pasta Sauce

tbsp Olive Oil

Onions, finely chopped

tsp Minced Garlic

tsp Dried Mixed Italian Herbs

Celery stalks, trimmed and finely chopped

Leeks,

Carrots,

Capsicums (bell peppers), finely chopped

Zucchini (courgette), finely chopped

Cans) Chopped Tomatoes

tbsp Tomato Paste (tomato puree)

(2 cups) Vegetable / Chicken Stock (*SEE NOTE 1)

Heat the oil in a LARGE saucepan, over a medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes.&nbsp;

Add the remaining vegetables (celery, leeks, carrots, capsicum, zucchini) and cook, covered, for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn.&nbsp;

Add the tomatoes,&nbsp; tomato paste, and stock (SEE NOTE 1). Stir until combined. Bring to a boil, reduce the heat and allow to simmer for a further 20 mins.&nbsp;

Allow to cool slightly and then blend until smooth (SEE NOTE 2)

Allow to fully cool before pouring the sauce into containers/zip lock bags for storing. (SEE NOTE 3)

Veggie Pesto Pasta Sauce is creamy and delicious, but secretly packed with vegetables. Call them monster noodles to convince kids to give them a try, but after one bite your picky eater will be begging more.&nbsp;

Vegetable Pesto Pasta Sauce

spinach*

peas

basil

1-4 garlic cloves

ricotta

parmesan

olive oil ((more as needed))

Add basil, spinach, peas, garlic and olive oil to food processor. Process until smooth, adding extra oil if needed.&nbsp;

Add cheeses to processor and blend until smooth. Add pepper and salt if needed.&nbsp;

Serve on top of pasta, hot or cold, or as a spread on sandwiches or dip for veggies.&nbsp;

Spinach muffins are kid-friendly way to get a scary vegetable into little bellies. Sweetened naturally and packed with greens and whole grains, these veggie muffins make for a great snack or breakfast for kids on the go.&nbsp;

Spinach Muffins

spinach puree

vanilla

oil of choice

syrup

whole wheat flour

cinnamon

Preheat the oven to 350 and add liners to a muffin tin.

Combine all dry ingredients until smooth.

In a separate bowl, combine the dry ingredients. Fold the dry and wet ingredients until just combined - do not over mix.

Scoop into muffin tin and bake for 18-20 minutes or until a toothpick comes out clean.

Spinach pici is an Italian noodle known as &quot;fat spaghetti.&quot; The vibrant green of the spinach and the satisfying chewiness of fresh pasta make it fun to eat!

Spinach Pici Pasta

spinach (180 g)

all purpose flour (230 g)

durum semolina flour flour

salt

tomato sauce)

Puree the spinach in a blender or food processor until very fine. Don't add any water!

Pour spinach puree into the bowl of a stand mixer fitted with the dough hook, then add the two flours.

Start mixing on low speed.

As mixture comes together, bring it up a notch and continue kneading on the second speed setting for 3–5 minutes. If it still looks very crumbly and dry after 1 minute, add 1–2 tsp of water. By the end of kneading, the spinach pici dough should be fairly smooth and very tacky.

Lightly dust a work surface (a large chopping board works great) and your hands with flour.

Remove the dough ball from the bowl and place it on the floured surface, flattening it slightly.

Slice the dough in two with a knife. If you're making just one serving, wrap up one piece in plastic wrap and store it in the fridge to use tomorrow.

Take one piece of dough and slice off a thin (about finger-width) strip. Slice this strip into small pieces the size of your thumb.

Roll each piece out between fingers and work surface into a long thin noodles. Use your judgment and preference in deciding how thin to make them, keeping in mind they expand to almost double the size after cooking.

Bring a pot of water to the boil, then add 1 1⁄2 tsp of kosher salt and bring the heat down to simmering (medium heat—dial 5—on my stove).

Drop a piece of pasta into the water. Depending on the size of your pot, you can boil several at once. I added 2–3 at a time. Don't crowd your pot because you don't want the pici tangling and sticking together!

Whenever a piece floats to the surface and stays there, it's ready. Scoop it out and lay on a plate or piece of foil to cool, and repeat with all the rest.

Heat your sauce of choice in a skillet and toss in the cooked pasta. If you're feeling lazy, you can't go wrong with good old olive oil and garlic for some aglio e olio!

Slide onto a plate and top with whatever herbs and spices you want. (I did thyme, but next time I'd add some black pepper as well.) Enjoy!

Here's what you need: cauliflower, olive oil, garlic, medium yellow onion, frozen corn, shredded carrot, black beans, all-purpose flour, chili powder, kosher salt, whole milk, diced tomato, shredded mozzarella cheese, frozen tater tot, small tomato, medium red onion, jalapeño, fresh cilantro

Southwestern Veggie-Packed Tater Tot Casserole Recipe by Tasty

cauliflower

olive oil

garlic,

½ medium yellow onion, diced

corn

carrot

oz black beans, 1 can, drained and rinsed

all-purpose flour

chili powder

milk

tomato,

mozzarella cheese

oz frozen tater tot, 1 bag

½ medium red onion, diced

jalapeño, thinly sliced

cilantro,

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Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.

Heat the oil in a large cast-iron skillet over medium heat.  Add the garlic and onion and cook until fragrant, about 2 minutes.

Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.

Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.

Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.

Add the mozzarella cheese and stir until melted.

Turn off the heat and arrange the tater tots on top of the vegetable mixture.

Transfer to the oven and bake until browned and bubbling, about 30 minutes.

Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.

https://vid.tasty.co/output/105916/landscape_480/1534790944

Banana Carrot Muffins are like banana muffins combined with carrot cake! A quick and easy breakfast or snack option with a serving of fruits and veggies hidden inside. 

Banana Carrot Muffins 

carrots

medium ripe bananas, mashed

sugar

yogurt

baking soda

baking powder

nutmeg

Preheat the oven to 350 degrees and prepare...

Preheat the oven to 350 degrees and prepare a 12 cup muffin tin with paper liners or grease and flour.

In a large mixing bowl, finely grate one...

In a large mixing bowl, finely grate one cup of shredded carrots. Add the 2 bananas and mash them well.

Add the oil, yogurt, eggs, vanilla extract and...

Add the oil, yogurt, eggs, vanilla extract and sugar to the carrots and bananas and mix well.

To this mixture, add the flour, baking soda,...

To this mixture, add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Lightly stir just the top of the dry ingredients to mix them together before combining the dry ingredients with the wet. Stir the muffin batter just until everything is combined. Do not overmix. 

Fill each cup of the muffin tin ¾...

Fill each cup of the muffin tin ¾ full. Bake the muffins for 22-25 minutes or until the muffin tops are domed and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes or until they are cool enough to easy handle and remove from the pan to cool completely. 

https://mediavine-res.cloudinary.com/video/upload/odlvz3dayb1xvrtl8w8w.mp4

If you combined a moist and fluffy banana bread muffin with carrot cake, you’d make these babies, Banana Carrot Muffins!

Carrot Banana Muffins

Healthy Apple Carrot Pancakes are made with only a few ingredients and are a wonderful way to start your day. Mixed entirely in your blender, breakfast has never been easier or more delicious!

Healthy Carrot Apple Pancakes

apple

tbsp vanilla extract

coconut oil

rolled oats ((I used gluten free))

milk of choice (I used unsweetened almond milk

honey

Combine all ingredients into a high-speed blender. If you don&#x27;t have a high-speed blender, see above tips for blending suggestions.

Blend until smooth, being sure to scrape down the sides occasionally to ensure all ingredients is incorporated.

Cook for about 2-3 minutes per side.

Enjoy warm, topped with favorite topping (see above for suggestions)

Allow leftovers to cool completely and store in air-tight container in fridge for up to 5 days.

These vegan sweet potato brownies are a super dense and moist brownie compared to others - almost like fudge. Topping them with peanut butter tames the richness of the cocoa and adds a salty element to the treat. Cook up this amazing healthy vegan brownie recipe and watch them disappear.

Vegan Sweet Potato Brownies

sweet potatoes

cocoa powder

chocolate chips

peanut butter ((optional but highly recommended))

Roast, steam, or boil potatoes (skin on or off is your preference) until softened.

Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in flour, maple syrup and cocoa powder.  Process until smooth, batter shouldn&#39;t be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick). Finally, add vegan chocolate chips and process for only a few seconds to mix them in.

In a greased or lined 8X8 pan, pour brownie batter in and bake for 25 to 30 minutes. Remove from the oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB will spread more easily.

Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3 to 5 days or freeze for a longer lifespan.

These Chickpea Vegetable Nuggets are the perfect finger food for little eaters! Loaded with veggies and vegetarian protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs, or dunk them in your favorite sauce!

Chickpea Vegetable Nuggets

chickpeas

zucchini

onion

Italian seasoning

sea salt

garlic garlic

black pepper

paprika

olive

oat flour breadcrumbs

Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up and squeeze a few times to help drain out some of the moisture.

In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX.  Mixture should be wet but scoopable. See photo in post for reference.

 Heat cooking oil in a large pan over medium high heat.

Using a heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.

Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days

Big fan of this recipe!  I used all the specified ingredients but tweaked some amounts (probably doubled the carrot and zucchini, and eyeballed how much to increase breadcrumbs as a result).  I hand-shredded the carrot and zucchini (and squeezed out water by hand) but used a food processor to blend the chickpeas and eggs before combining all.  My mix was fairly wet (1/4C worked great as a scoop, and then I shaped/flattened them) and highly recommend baking because it's so hands-off!  (My oven cooks fast but 400-425 for 20ish min for me).

So I actually subbed the vegetables for 1 cup of  peas (was all I had lol) &amp; it worked still! I pan fried a few but then put the rest in the air fryer for 15 min at 400 degrees, flipping halfway. 

No bread crumbs and only quick oats available. Grounded up 1/2 cups. Only had frozen carrots used one cup. No eggs used flax seed and water. Fried in skillet itptheyvare started flaking. Decided to try air fryer made fore the perfect consistency loved lit

Has anyone tried baking them? Do they stay together??

These are delicious! My 17 month old loves them, as do my husband and I. They were easy to make as well. Using my shredding blade in the food processor for the veggies made it even easier! 

I am pleasantly surprised by these! They were very easy to make and incredibly tasty. I'm not sure that my very selective toddlers will go for them, but I'm hopeful! If not, I will definitely be enjoying them on my own. :)

Make pandan juice and pandan extract from scratch using fresh or frozen leaves! Pandan adds flavour to many Southeast Asian recipes.

How to Make Pandan Juice and Pandan Extract

Top 14 hidden veggies recipes from across the web

The most viewed hidden veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 14 hidden veggies recipes from across the web

The most viewed hidden veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Chocolate Muffins (with but...

Veggie-Loaded Chocolate Pancakes (g...

Veggie Pasta Sauce

Vegetable Pesto Pasta Sauce

Spinach Muffins

Spinach Pici Pasta

Southwestern Veggie-Packed Tater To...

Banana Carrot Muffins

Healthy Carrot Apple Pancakes

Vegan Sweet Potato Brownies

Chickpea Vegetable Nuggets

How to Make Pandan Juice and Pandan...

Creamy Blueberry Cauliflower Smooth...

Veggie-Loaded Chicken Bites

The most viewed hidden veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine