Zucchini & Carrot Muffins
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:
Preheat oven to 180C/375F. Prep muffin tin
Mix together flour, seeds, meal, baking powder, baking soda, salt and spices until combined. Set aside
Then gentle add combine milk and olive oil
Fold in grated vegetables
Slowly add dry ingredients to wet and mix until just combined. Do not over-mix
Spoon mixture into muffin tins – either 12 large ones or 2 tays of mini muffins.
Bake for 15-20 minutes depending on size and when toothpick comes out clean.
Cool on a wire rack and enjoy!
Delicious.
JC