Healthy sneaky veg muffins

Written By Westridge Fruit & Vegetables .

With hidden vegies including pumpkin and zucchini, and no refined sugar, these lunchbox-friendly muffins are a great low-cal snack for the whole family. Ready in 30 minutes, and you can get creative with some inventive toppings!!

INGREDIENTS

  • 300g (2 cups) wholemeal self-raising flour

  • 1 tsp ground cinnamon

  • 1 zucchini, grated

  • 100g peeled pumpkin, grated

  • 2 eggs

  • 50ml (1/4 cup) honey

  • 60ml (1/4 cup) grapeseed oil

  • 160ml (2/3 cup) milk

METHOD

Step 1 - Preheat oven to 190C/170C fan-forced, line 12 holes of an 80ml (1/3 cup) capacity muffin tin with paper cases.

Step 2 - Sift flour and cinnamon into a large bowl. Return husks from sieve into bowl. Squeeze excess moisture from zucchini. Add zucchini and pumpkin to flour and stir to combine. Whisk eggs, honey, oil and milk together in a large jug. Add wet ingredients to dry ingredients and stir until just combined, do not over mix. Divide mixture between prepared cases.

Step 3 - Bake for 18 minutes, or until golden and just firm. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely.

Topping ideas

Apple: Core and thinly slice one apple or pear. At the end of step 2, top each muffin with some apple slices.

Nutrition: Per serve 4.5g protein 6.5g fat (1g saturated fat) 26g carb 4g dietary fibre 782kJ (187 Cals) 183mg sodium

Chocolate: Chop 60g 70% cocoa solids chocolate. At the end of step 2, sprinkle each muffin with some chopped chocolate.

Nutrition: Per serve 5g protein 8.5g fat (2.5g saturated fat) 26g carb 3.5g dietary fibre 864kJ (207 Cals) 186mg sodium

Seeds: Combine 1 1/2 tbs pepitas and 1 1/2 tbs sunflower seeds. At the end of step 2, sprinkle top of each muffin with seed mixture.

Nutrition: Per serve: 7g protein 10.5g fat (1.5g saturated fat) 24g carb 4g dietary fibre 950kJ (227 Cals) 182mg sodium

Source: Taste.com.au

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