This healthy breakfast-style muffin is full of fruit & vegetable goodness, fibre and warming spice flavours.
As with all Botanical Kitchen’s baked goods, sugar content is low, so if you need a little extra sweetness, add more or spread a little raw honey on the muffin when you eat it; yum!
Make Egg-free and Vegan using chia | flax eggs + adding 1/4 cup apple sauce to add moisture to the muffins.
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
High-Fat recipes have healthy whole food high-fat ingredients that are high in fat and calories to help with weight management and disease recovery.
Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
✓ adds to shopping list
Healthy Carrot Zucchini Muffins
PREHEAT OVEN 350F | 175C. LINE muffin tin with muffin papers or grease tray.
MIX DRY ingredients. If you make your oat flour in a blender, measure in the remaining dry ingredients once you have a fine flour.
WET INGREDIENTS in a bowl, mash banana, then whisk in olive oil | apple sauce, maple syrup, vanilla and eggs | vegan eggs, creating a light batter. Stir in grated carrot and zucchini and mix well.
ADD DRY ingredients to wet ingredients and stir until just combined into a thicker batter. Fold in seeds/nuts if using.
SPOON batter into lined muffin tin filling ¾ full. Garnish tops with 2 tbsp oats, seeds, nuts – optional.
BAKE 20 – 25 minutes until cooked = when the top springs back or the inserted skewer comes out clean.
COOL on a wire cooling rack. Store in an airtight container.
VEGAN Eggs = chia seeds or ground flaxseed 2 tbsp + 6 tbsp water; mix and rest 5 minutes to form a “gel”.
MAKING VEGAN: ADD ¼ cup apple sauce to add moisture.
*ADD NUTS & SEEDS – I like roughly chopped pumpkin seeds or walnuts in this recipe.
WHY VINEGAR – Don’t skip the vinegar; it helps gluten-free baked goods rise by adding acidity to activate the baking powders.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.