Courgette and Carrot Flax seeds breakfast muffins

Packed with veggies and fibre, these make great snacks or breakfast

Preparation: 15 minutes | Cooking: 25 minutes | Makes 18 muffins | Suitable from 8 months | Suitable for freezing

Ingredients

  • 50g ground flax seed
  • 170ml water
  • 1 medium courgette, grated
  • 1 medium carrots, grated
  • 150ml vegetable or coconut oil, melted
  • 100ml plant milk or water
  • 1 banana, mashed
  • Pinch salt
  • 1 ½ tsp baking soda
  • 300g spelt flour
  • 150g rolled oats
  • 1 tsp cinnamon
  • 75g raisins
  • muffin cases

Method

  • Preheat oven to 180° C. Mix the ground flax seeds in the water and set aside for around 30 minutes
  • Meanwhile grate the vegetables, and add all the wet ingredients, including the flax mixture into a food processor and pulse to blend.
  • Add all dry ingredients and pulse until it makes a thick batter.
  • Stir in raisins if desired.
  • Pour into muffin cases and bake for 25 minutes.