Packed with veggies and fibre, these make great snacks or breakfast
Preparation: 15 minutes | Cooking: 25 minutes | Makes 18 muffins | Suitable from 8 months | Suitable for freezing
Recipe: Courgette and Carrot Flax seeds breakfast muffins
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10 Portions
-
40 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- 50g ground flax seed
- 170ml water
- 1 medium courgette, grated
- 1 medium carrots, grated
- 150ml vegetable or coconut oil, melted
- 100ml plant milk or water
- 1 banana, mashed
- Pinch salt
- 1 ½ tsp baking soda
- 300g spelt flour
- 150g rolled oats
- 1 tsp cinnamon
- 75g raisins
- muffin cases
Method
- Preheat oven to 180° C. Mix the ground flax seeds in the water and set aside for around 30 minutes
- Meanwhile grate the vegetables, and add all the wet ingredients, including the flax mixture into a food processor and pulse to blend.
- Add all dry ingredients and pulse until it makes a thick batter.
- Stir in raisins if desired.
- Pour into muffin cases and bake for 25 minutes.
