Seasonal Carrot & Courgette Muffins
Updated: Nov 15
It’s August and if like us you are inundated with seasonal veg and looking for some inspiration then try making these Dairy Free Carrot & Courgette Muffins!
These carrot & courgette muffins are perfect for breakfast or as a snack on the go. And if you have fussy eaters in the house then it’s a good way to hide some veg!
350g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt ½ tsp cinnamon 2 large eggs 150g light brown sugar 125ml sunflower oil 1 medium orange (juice and the zest so organic is best) 1 lemon (juice and the zest so organic is best) 1 courgette (120g once top & tailed and grated) 1 carrot (120g once top & tailed and grated) 50g seeds (pumpkin & sunflower) or crushed walnuts or pistachios
How to make:
Preheat the oven to 170/Fan 190 and fill a 12 hole muffin tray with muffin sized paper cases.
Mix the dry ingredients together; flour, baking powder, bicarbonate of soda, salt and cinnamon.
In a different bowl whisk the wet ingredients together; eggs, sugar, oil, juice and zest of the orange and lemon.
Grate the unpeeled courgette and carrot - together in the same bowl is fine.
Slowly fold the wet ingredients into the dry ingredients and add the grated veg. Lightly mix together until combined, but it’s important not to over mix.
Fill each muffin case to the top with the combined mixture and sprinkle the seeds or nuts on each.
Bake in the preheated oven for about 25 mins.
When ready, allow the muffins to cool in the tray for 10 mins then remove and cool on a wire rack.
They are delicious eaten warm, maybe with some dairy free yoghurt, but you can also store in an airtight container for up to 5 days.
They are at their healthiest without icing but you can mix a little lemon juice and icing sugar to create a thin layer of icing on top.