Soaked sultana, carrot and zucchini breakfast muffins
This Soaked sultana, carrot and zucchini breakfast muffins recipe is a healthy and nutritious snack for children. Packed with nutrient-rich ingredients and bursting with flavour, these muffins are perfect for families.
This recipe was provided by our wonderful Chef Kayley at Guardian Elderslie.
Serves 4-6
Ingredients
- 1 medium zucchini
- 1 cup shredded carrot (from 2 medium to large carrots)
- ⅓ cup unsweetened apple sauce/ jar puréed apple
- ½ cup pure maple syrup
- 2 eggs
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup chamomile tea-soaked sultanas
- 1 cup oat flour
- 3/4 cup self raising flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 tsp allspice
Instructions
- Soak sultanas in tea.
- Grate carrot and zucchini add to mixing bowl with eggs and oil.
- Whisk in all dry ingredients until smooth.
- Add to well-oiled muffin tray or patty cake wrappers.
- Sprinkle with rolled oats and bake at 180 degrees for 25 minutes until golden brown.