Need A Easy Bite To Feed The Hangry?
Well here’s a easy zucchini & carrot seeded muffins to feed the hangry. Great for breakfast, lunch & as a snack for that easy on the go bite.
Sneak some veggies into yourself and the others.
Getting your children to eat healthy starts at home and what better way to get the kiddos & yourself into a healthy eating habit than with these tasty vegetable, zucchini, oats and seeds loaded muffins.
Everyday after school, the kids would come in and say “I’m hungry” and “fruit” would be my first answer. But sometime you need a little variety to keep those healthy habits going and its got to be tasty too!
I often make these Zucchini muffins for the kids lunches or as a light snack for after school as it’s a healthy tasty snack that’s sure to satisfy the hungry without filling them up.
They are also great for when you are on the go.
And because they’re loaded with vegetables, like zucchini, oats and seeds, I know I’m getting those important vitamins & minerals into them, a muffin at a time…lol
These zucchini, carrots & seed loaded muffins are super tasty! It’s a great way of sneaking those vegetables into them and introducing them to healthier alternatives.
So ditch the store bought sugary and salty snacks and give them a yummy nutrition loaded zucchini, carrots and seed loaded muffin instead.
Di x
Zucchini, Carrot, Chives & Seed Loaded Muffin
Super tasty, it’s a great way of sneaking those vegetables into the kids and introducing them to healthier alternatives.
So ditch the store bought sugary and salty snacks and have a yummy nutrition loaded muffin instead.
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 medium size zucchini (grated)
- 1 medium size carrot (grated)
- 15 grams chives (diced)
- 200 grams dairy free butter (melted)
- 2 tbsp apple cider vinegar
Dry Ingredients
- 2 cup self raising flour (sifted)
- 1/2 cup rolled oats
- 2 tbsp chia seeds
- 2 tbsp pumpkin seeds
- 4 tbsp nutritional yeast
- 1 tsp baking powder
Pre heat oven to 180C (356F)
Make your butter milk by combining almond milk and apple cider vinegar and let sit for 10 min
Make your flax seed egg by combining the ground flax seed and water together and stir till thicken
Combine butter milk, melted butter and flax seed egg together in a mixer
Then add grated carrots, zucchini, chives, apple cider and mix
Then add all the dry ingredients and mix till everything is combined
Using a ice scream scoop, spoon mixture into lined muffin tin
Sprinkle some oats, pumpkin seeds and chia seeds on top
Bake in pre heated oven for 45-60 min or until skewer comes out clean when testing
Grate or puree the zucchini and carrots really fine for those fussy eaters. That way they won’t be able to tell there’s vegetables in them.
They will be extra sloppy but will firm up once baked.
Muffins can be kept frozen for 3 months. Just thaw to eat.
*Nutrition information is approximate and is meant as a guideline only*
