Perfect for a quick breakfast, snack, or dessert when on a diet. They freeze nicely, so you can always have one in a pinch when hunger strikes. Don’t worry, most won’t even notice that they are eating vegetables. This recipe is adapted from Yummly.com.
Banana, carrot, and zucchini muffins
Gather your ingredients
Grate the vegetables. If you have extra, you can save it in a sealed bag in the freezer for future use.
If the zucchini has large seeds, you can use a spoon to scoop them out.
Add the flours, oats, flax seeds, raw sugar, salt, baking powder, baking soda, and cinnamon to a large bowl. Mix until combined.
Mash the bananas and add the eggs, yogurt, oil, and vanilla. Mix well.
Add the liquid ingredients to the veggies and mix.
Add the liquid ingredients and veggies and walnuts to the dry ingredients. Carefully mix only until combined - do not overmix!
Leave to rest for 5-15 minutes.
While the mixture is resting, preheat the oven to 180°C (375°F). Put your cupcake liners in your pan. You can also grease a pan with butter, oil or baking spray (Pam).
Fill each liner to 3/4 full.
Bake for 25-30 minutes or until a toothpick comes out almost clean. A crumb or two is fine. Remove from the pan and cool on a rack.
Repeat with the rest of the mixture.
This recipe makes a lot of muffins, and they freeze well (wait until cooled to freeze). To reheat, put them in the microwave for about 30-60 seconds before eating.
Beware - do not overbake. Muffins and cupcakes continue to bake 1-2 minutes after taking them out of the oven.