Zucchini Carrot Muffins
Packed with lovely flavors and lots of nutrients, these muffins are the perfect way to hide the vegetables your kids never want to eat.
Servings: 10
Ingredients
- 2 cups whole wheat flour
- 1 cup unsweetened almond milk
- 1 tsp baking soda
- 2 organic eggs
- 1/4 cup Greek yogurt
- 1 zucchini cut into small cubes
- 2 carrots cut into rounds
- 4 garlic cloves crushed
- 1/2 cup fresh spinach leaves chopped
- 1 tbsp nutritional yeast
- 3 tbsp extra virgin olive oil
- 1 tbsp nutritional yeast
- 1/2 tsp red chili flakes
- 2 tsp turmeric powder
- 1/2 tsp dried mint
- Pinch sea salt
- Greek yogurt to serve
Instructions
- Preheat the oven to 175C/346F.
- Line a baking sheet with parchment paper and add the vegetables (except spinach).
- Drizzle with a little olive oil, add salt, dried mint, red chili flakes, curry powder, and toss to coat evenly.
- Roast for 20 minutes.
- While the veggies are cooking, prepare the muffin batter.
- In a large bowl mix the flour with nutritional yeast, turmeric and baking soda.
- Add the beaten eggs, oil, yogurt and almond milk, and mix to obtain a smooth batter.
- Remove the vegetables from the oven and transfer into the bowl, together with the spinach, and whisk to combine.
- Divide the batter into the muffin tins and bake for 20 minutes.
- Remove from tins, add a yogurt dollop on top and serve warm.
Notes
