Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 2 out of 4
11 Ingredients
- 150grams zucchini, peeled and grated
- 300grams banana, mashed
- 70grams honey, runny
- 1/2 cup semi skimmed milk
- 2 large eggs
- 1teaspoons vanilla
- 2tablespoons olive oil
- 250grams wholewheat flour
- 1 1/2tablespoons baking powder
- 2teaspoons cinnamon
- 200grams blueberries
Nutrition per serving
708kJ / 169Cal
708 Kilojoules or 169 Calories
8% of daily energy intake*
Protein
4.4grams
Fat
4.5grams
Carbs
27.8grams
Sugars
12.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These banana, blueberry and zucchini muffins are the perfect hidden veggie breakfast or snack.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced and lightly grease a 12 cup muffin tin or line with muffin cases.
Step 2 of 5
Place the grated zucchini in a clean dish towel, wrap and squeeze out as much moisture as possible.
Step 3 of 5
Mix the oil, eggs, banana, honey, vanilla and milk in a large bowl. Sift in the flour, baking powder and cinnamon, stir well to combine.
Step 4 of 5
Fold in the grated zucchini and blueberries and scoop batter into the muffin tin.
Step 5 of 5
Bake for 20 minutes or until slightly golden and leave to cool for 10 minutes before serving.
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