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.
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*