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
50g ground flax seed
1 medium courgette, grated
1 medium carrots, grated
150ml vegetable or coconut oil, melted
100ml plant milk or water
1 banana, mashed
1 ½ tsp baking soda
300g spelt flour
150g rolled oats
1 tsp cinnamon
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.
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