Recipe: Plate Method Breakfast Muffins

When we think about adding veggies to breakfast, eggs and avocado toast may be the first ideas to come to mind.  But sometimes, we need a break from the savory breakfast and want something a bit sweet.  So how do we incorporate veggies with a sweet spin?  Our Plate Method Breakfast Muffins are sweetened with bananas and maple syrup and get an extra nutrient boost from veggies like shredded zucchini and carrots.  The other sneaky secret?  Protein from blended cottage cheese!  These moist yet fluffy, lightly sweet muffins are a wonderful make-ahead option for grab-and-go breakfasts.

It’s been our experience that even kids love these muffins.  This recipe is a great way to add vegetables for anyone who prefers something sweet!

Plate Method Breakfast Muffins

Makes 18 muffins

Ingredients

• 1 medium zucchini
• 1 large carrot, peeled
• 1 C 2% cottage cheese
• 1/3 C maple syrup
• 2 overripe bananas, mashed
• 2 eggs, lightly beaten
• 2 tsp vanilla extract
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 C whole wheat flour
• 1 C All-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Directions

1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Using the small shred option on a box grater, grate the zucchini and carrot directly onto a kitchen towel. Allow them to sit and drain as you prep other ingredients.
3.  In a blender or food processor, add the cottage cheese and blend on high until fairly smooth. Add the maple syrup and continue to blend until the mixture is completely smooth.
4.  In a large mixing bowl, combine the cottage cheese mixture, bananas, eggs, vanilla extract, ground ginger, and cinnamon. Mix well.
5.  Return to the zucchini and carrots. Gather the towel up in your hands and twist out as much of the liquid as you can into a sink. Add the drained zucchini and carrots to the batter and mix in well.
6.  Using a fine strainer or sieve, sift the flours, baking powder, baking soda, and salt into the batter. Mix until all dry ingredients are just incorporated, being careful not to overmix. The batter will be thick but should not be dry. If it looks dry, add 1 Tbsp at a time of milk of choice until the batter is no longer dry.
7.  Spray a muffin tin well with a non-stick spray.
8.  Add 1/4 C of the batter to each muffin well.
9.  Bake the muffins at 350 degrees Fahrenheit for 20-24 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean.

Tip: Muffins will stay good in a zip-lock bag or airtight container for up to 4 days. You can also freeze them in a zip-lock bag or container for up to three months and microwave them to warm them back up.

Swaps

• For the zucchini: add a second large carrot
• For the carrot: add in a second medium zucchini
• For the cottage cheese: plain Greek yogurt, a plant-based yogurt, or silken tofu.
• For the whole-wheat flour: use all-purpose flour for both cups, or swap it for gluten-free flour for both.