Choc-Banana-veg muffins
This recipe is from the Women’s Weekly Kiddy book and it’s SO good at getting a little extra veg in yours and your kids diet. I’ve added in some dark choc-chips just to really make sure they get gobbled up, but you can choose to omit. They are a delicious little sweet treat perfect for lunch boxes and snacks, and take less than 30 mins to make.
Ingredients: (makes approx 24)
1 cup mashed ripe banana (overripe even better!)
1 small grated carrot
1 small grated zucchini
3/4 cup wholemeal organic flour (I used Stoneground)
1/4 cup organic self-raising flour
1 tsp mixed spice
1/2 tsp bicarb soda
1 tbsp LSA or ground flaxseed/linseed
1/4 cup olive oil
1 egg, lightly beaten
2 tbsp maple syrup
1 tsp vanilla extract
1/4 cup dark choc chips (optional)
Method:
Preheat oven to 200 degrees C. Grease mini muffin pans with butter
Coursely grate zucchini and carrot. Sift dry ingredients into the bowl and add remaining ingredients; stir until just combined (don’t overmix). Divide mixture amongst pan holes and top with a few chocolate chips.
Bake for 15 mins or until skewer inserted comes out clean. Stand muffins for 5 mins before transferring to wire racks to cool.
store in an airtight container for 2 days, or freeze for up to 3 months.
Enjoy!
