Muffins are one of the best ways to get your kids to eat some of those veggies they might not otherwise enthusiastically tuck into. Yep, muffins can be magical and these healthy zucchini carrot muffins are another recipe to add to the savoury muffins you make: Put them in lunchboxes, use them for after school snack or breakfast options.
Course: Baking
Cuisine: Clean Eating
Keyword: Zucchini carrot muffins
Author: Stephanie
Ingredients
2CupsWholemeal flour
1tspBaking powder
2Eggs
1ZucchiniGrated
1Carrot Peeled, grated
¼Cup Apple sauce See post for homemade apple sauce recipe
½CupMilkDairy, Oat, Soy
2tbspOlive oil
1tspSalt
Instructions
Heat your oven to 190° and line a muffin tin with paper muffin liners or grease the muffin pan to cook the muffins directly in the pan
Make a batch of apple sauce if you're making it yourself and set it to one side
In a large bowl combine the flour, salt and baking powder
In another bowl whisk the eggs and then add to the flour bowl. Fold into the flour until well mixed
Add the apple sauce and oil and combine
Fold the grated carrot and zucchini into the mixture until just combined. If the mixture needs it add a little of the milk at this point, one tablespoon at a time. Don't over mix the muffin mix at this point
Bake for 18 minutes until cooked all the way through and golden on top
Leave to cool down before serving alone or with butter