Zucchini & Carrot Muffins

zucchini and carrot muffins

Makes approx. 12 large muffins (mini muffins are pictured)

Ingredients
1 cup shredded carrot
2 cups shredded zucchini
1 cup ground almonds or flaxseeds
2 cups ground oats
2/3 cup apple purée
3 eggs
Nutmeg to taste
1 tsp baking powder
1 tsp baking soda

Method
Grind oats and almonds into a meal using a food processor or coffee grinder. Combine all ingredients in a bowl. Add some water if mixture is too dry. Lightly oil the muffin tray and bake for approx. 20mins at 170 degrees Celsius (mini muffins are baked at the same temperature for the same amount of time).

 

These are also lovely with other vegetables instead of the zucchini and carrot (just add approximately 3 cups worth):

  • Leek, Cheese and Zucchini Muffins
    • I used about 1/2 a leek cooked then pureed before adding (it helps to spread the flavour right through the muffins)
    • I only added about 1/2 cup shredded tasty cheese
    • Approx. 1 1/2 cups finely grated raw zucchini
    • Leave out the apple puree
  • Capsicum, Olive and Zucchini Muffins
    • I used a combination of 1 cup finely chopped red capsicum with a few roasted capsicum pieces from a jar
    • 1 1/2 cups finely grated raw zucchini
    • About 1/2 cup chopped olives (I used the green stuffed olives but any would work…sundried tomato might be nice too…mmmmm)
    • Leave out the apple puree

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