Healthy muffins even the little ones may eat.


Ingredients (serves 10)

  • Half Pumpkin
  • 1 Zucchini, grated
  • 2 cups Flour
  • 2 tablespoons Cinnamon
  • 2 tablespoons Maple Syrup
  • half cup vegetable oil
  • half cup soy milk (add more if mixture needs it)

Method

  1. Preheat oven to 170 degrees. Steam the pumpkin.
  2. In a bowl add flour, maple syrup, cinnamon, oil and soy milk (more if needed ).
  3. Grate zucchini and add to the mixture and then add cooked pumpkin. Mix and add salt to taste.
  4. Cook in oven at 170 degrees for 15 mins or until lightly browned.

  • These would be good for school lunches. You can see the vegetables in them so if lunch boxes are checked they cannot accuse you of giving your child “unhealthy” food

    Reply

  • Yummy! Perfect recipe to make when my garden is overflowing with zucchini.

    Reply

  • A really nice muffin recipe. Thank you so much for sharing.

    Reply

  • Thanks for the great muffin recipe.

    Reply

  • A great option for egg free food.

    Reply

  • I would make these with eggs and milk but thanks for sharing this is a nice easy and simple recipe!

    Reply

  • Just curious is the flour self raising or plain?

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  • Great yummy recipe thanks for sharing

    Reply

  • Good recipe for people with allergies some of my children’s friends good to put in a recipe book for days there coming for a play

    Reply

  • They look light and fluffy good recipe thanks

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  • A great, healthy treat.

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  • What a great one for allergies

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  • Interesting mixture and great for Kindy share plates by using GF flour.

    Reply

  • These would make the perfect day care snacks! Thank you!

    Reply

  • Will have to give these a go…would be great for kinder snacks

    Reply

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