Category: Something to Eat - 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
- 1 cup of wholemeal Self Raising Spelt Flour
- Half a cup Self Raising Spelt Flour
- 1 tsp of all spice
- 1tsp cinnamon
- 1tsp bicarb soda
- Half a cup of Rapadura Sugar
- 1 cup of grated carrot
- 1 cup of grated zucchini
- Half a cup of sultanas - make sure they are organic and don't contain sulfites or preservative 202.
- Half a cup of chopped walnuts/almonds
- 185g melted organic butter
- 3 organic eggs
- 2 tbs sunflower seeds
- 2tbs chia seeds
- ** 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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