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Zucchini & Carrot Muffins

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Ingredients:

1.5 cups wholemeal spelt flour (or 1 cup flour & 1/2 cup whole oats)
1/4 cup pumpkin seeds
1 tbs flaxseed meal
1/3 cup of coconut sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

1 cup mylk of choice
2 tbs olive oil
1/2 cup grated zucchini
1/2 cup grated carrot


Method:

  1. Preheat oven to 180C/375F. Prep muffin tin

  2. Mix together flour, seeds, meal, baking powder, baking soda, salt and spices until combined. Set aside

  3. Then gentle add combine milk and olive oil

  4. Fold in grated vegetables

  5. Slowly add dry ingredients to wet and mix until just combined. Do not over-mix

  6. Spoon mixture into muffin tins – either 12 large ones or 2 tays of mini muffins.

  7. Bake for 15-20 minutes depending on size and when toothpick comes out clean.

  8. Cool on a wire rack and enjoy!

Delicious.

JC

 
Johanna Clark