- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: Serves more than 10
Zucchini, Sultana & Chia Muffins
This recipe comes to us from Amanda S. She says, "Healthy to me is about being healthy in both mind and body. Consider what you feed your body and mind. I've recently been making loads of these muffins after being inundated with zucchinis from our vegetable garden. Everyone loves a good healthy hidden veggie recipe! My husband couldn't believe they had zucchinis in them. Mr 4 and Miss 9 months have been devouring them too. My kids and husband loved these muffins so I made them gluten free for myself and they were very yummy."
Recipe Tester Feedback: "My kids absolutely loved them. Both ate two muffins straight out of the oven. I didn’t reveal the secret vegetable ingredient to them!" - Laura
No: Dairy / Nuts
Contains: Gluten / Egg
*Variations: Can be made without Gluten
Preparation Time 10 minutes
Cooking Time 25 minutes
Makes 12 muffins
Can be frozen
Ingredients
- zucchini - 270g, roughly chopped
- eggs - 2
- sweetener of choice - 100g, granulated (e.g. xylitol or sugar), or less if preferred
- olive oil - 120g
- milk of choice - 60g (e.g., cow, almond, rice, soy)
- vanilla - 1 tsp, extract
- self raising flour - 220g (*can use GF)
- cinnamon - 2 tsp, ground
- nutmeg - 1/4 tsp, ground
- chia seeds - 2 Tbsp
- sultanas - 150g
Method
- Preheat the oven to 200C. Grease or line a muffin tin with paper cases.
- Place zucchini (270g) in bowl. Chop Speed 5 / 4 seconds. Scrape down sides. Repeat if you would like zucchini chopped more finely.
- Add eggs (2), sweetener (100g), olive oil (120g), milk (60g) and vanilla (1 tsp) to the bowl. Combine Speed 3 / 3 seconds.
- Add self raising flour (220g), cinnamon (2 tsp), nutmeg (1/4 tsp), chia seeds (2 Tbsp) and sultanas (150g) to the bowl. Combine Reverse+Speed 4 / 4 seconds.
- Spoon into muffin tins and bake for 20 minutes or until browned and cooked through.
- Remove and cool on a wire cooling rack.
- Lovely served as is or if you are after something special, add cream cheese icing before serving.
Note: If making gluten free, best served on day that they are made, or heated and served with butter.
