Struggling  to  get  your recommended vegetables every  day?   Try these muffins!  No  added  sugar, no added fat, all whole grain and  plenty  of  vegetables.  That's a  healthy  muffin  - and they taste pretty good!  Rebekah Klewicki, a rising senior at Virginia Tech studying Nutrition and  Dietetics,  developed  the recipe.  We have both been testing the  recipe for a month with so many variations.  Besides  the 100% whole wheat version, we tested a  gluten free version, a  dairy free version, an egg free version and a  gluten  and dairy free version of both the savory muffins and the sweet ones.  My muffin tins and box  grater have gotten a work out!    We shredded zucchini, carrots, sweet  potatoes, eggplant, yellow squash & beets. Listen to  the podcast to hear our biggest  challenges and how we solved them.  There's even a scone variation and different levels of spice, depending on  your family's tastes.  
For  the recipes and transcript head to https://foodsensitvitykitchen.com/episode031.  Keep Cooking to Enable Those You Love  to Flourish!