Mini Carrot & Courgette Muffins
Soft, fluffy mini muffins packed with hidden vegetables. Naturally sweetened and perfect for little hands to hold, these are great for breakfast or on-the-go snacking.
Ingredients
- 1 cup Whole-Wheat Flour
- 0.5 cup Carrot
- 0.5 cup Zucchini
- 1 large Egg
- 0.25 cup Unsweetened Applesauce
- 3 tablespoons Coconut Oil
- 1 teaspoon Baking Powder
- 0.5 teaspoon Ground Cinnamon
- 0.5 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 180°C (350°F). Grease a mini-muffin tin with a little coconut oil or butter.
- Prepare the vegetables: Finely grate the carrot and the courgette (zucchini).
- Safety Step: Place the grated courgette in a clean kitchen towel and squeeze out as much excess liquid as possible. This prevents the muffins from being too soggy/mushy inside.
- In a large bowl, whisk together the egg, melted coconut oil (or butter), applesauce, and vanilla extract.
- In a separate bowl, mix the whole-wheat flour, baking powder, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the grated carrot and the squeezed courgette until evenly distributed.
- Spoon the batter into the mini-muffin tin, filling each cup about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Safety Step: Let the muffins cool completely on a wire rack. Before serving, break a muffin in half to ensure the texture is soft and airy, and cut into smaller pieces if necessary.
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