Hidden Veggie Muffins

Hidden Veggie Muffins

Do you struggle to get your little ones to eat their vegetables? Give this recipe for Hidden Veggie Muffins a go, they won’t even realise they are eating them!

Recipe by Katie Rufus
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Servings

16

Muffins
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Ingredients

  • 250 grams self-raising flour

  • 2 tsp cinnamon

  • 1 tsp ground or finely grated fresh ginger

  • 1 tsp baking powder

  • 2 ripe bananas, mashed

  • 1 small courgette, finely grated

  • 1 small carrot, finely grated

  • 2 handfuls raisins

  • 1 egg (or to make it vegan mix 1 tbsp of chai seeds with 3 tbsp of water and leave for 5 minutes to thicken)

  • 3 tbsp rapeseed oil

  • 1 tsp vanilla extract

  • 150 ml cows milk or plant based milk

Directions

  • Pre-heat oven to 180 degrees Celsius.
  • Mix the flour with the cinnamon, ginger and baking powder.
  • Add in the mashed banana, grated courgette, and carrot. Gently stir with a fork, before mixing in the raisins.
  • Whisk the egg or make the chai seed egg replacement. Add in the rapeseed oil, vanilla, and milk, before folding into the mixture until all of the dry mixture is coated.
  • Spoon into 16 muffin cases.
  • Bake for 25 minutes or until cooked (a tooth-pick should come out clean).
  • Allow the muffins to cool and enjoy!

Notes

  • Tip: These muffins can be kept in the fridge and can be frozen for a later date.

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