Soaked sultana, carrot and zucchini breakfast muffins 

Soaked sultana, carrot and zucchini breakfast muffins

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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

  1. Soak sultanas in tea.
  2. Grate carrot and zucchini add to mixing bowl with eggs and oil.
  3. Whisk in all dry ingredients until smooth.
  4. Add to well-oiled muffin tray or patty cake wrappers.
  5. Sprinkle with rolled oats and bake at 180 degrees for 25 minutes until golden brown.

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