Getting veggies into your kids is EASY if you know how! These muffins are delicious and filled with nutrients for growing bodies.
Getting veggies into your kids is EASY if you know how! These muffins are delicious and filled with nutrients for growing bodies.
We love this recipe! This is a great recipe for kids and a batch of these normally lasts us a couple of days and they freeze pretty well too.
I have made this is a cake and as muffins - delicious both ways! I hope you enjoy it.
This batch I made with home grown zucchinis and they tasted amazing!! The zucchini leaf in this photo is from my garden too. I have also added some purple carrots instead of orange carrots a few times and that worked well too. You will notice this photo has half with sultanas on top as only one of my boys likes sultanas!
Ingredients
** If you are making these for school lunch boxes leave out almonds/walnuts and increase sunflower/chia seed mix to half a cup.
Directions
Heat oven to 180C
Grind nuts and seeds
Mix dry ingredients to nuts and seed mix ( flour, spices, bicarb, sugar) together making sure nuts are ground
Add eggs & melted butter and mix
Add carrot and zucchini and mix
Add sultanas and stir in by hand
Place in Muffin tin (line with coconut oil)
Bake for 55 − 60 minutes for a cake around 30 minutes for muffins. Just check it's ready by sticking knife in - it should come out clean.
Leave to cool in tin for 5 minutes then turn out onto wire rack
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Ingredients
Directions
Heat oven to 180C
Grind nuts and seeds
Mix dry ingredients to nuts and seed mix ( flour, spices, bicarb, sugar) together making sure nuts are ground
Add eggs & melted butter and mix
Add carrot and zucchini and mix
Add sultanas and stir in by hand
Place in Muffin tin (line with coconut oil)
Bake for 55 − 60 minutes for a cake around 30 minutes for muffins. Just check it's ready by sticking knife in - it should come out clean.
Leave to cool in tin for 5 minutes then turn out onto wire rack
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