Secret Garden Muffins
These deliciously simple muffins are packed with hidden nutrition, making them perfect for lunchboxes or snacks.
Prep: 10 min | Cook: 25 min | Makes: 12
Secret Garden Muffins
Dry:
2 cups wholemeal self raising flour
1 cup grated carrot
1 cup grated zucchini
1 tsp mixed spice
Wet:
1 egg
½ cup olive oil
½ cup honey
½ cup milk of choice
⅓ cup Greek yoghurt or coconut yoghurt
01 Preheat oven to 180°C.
02 Add dry ingredients to a large bowl and stir to combine.
03 In a separate bowl, whisk wet ingredients together.
04 Pour wet mixture into dry. Mix with a spoon until just combined.
05 Divide mixture across 12 lightly greased muffin tin cups. Bake in the oven for 25 minutes
Store: In a container in the fridge for up to 3 days or freeze for months.
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