One thing you’ll always find prepped in our fridge and freezer is homemade muffins.  We rely on them as a fuel source since becoming parents, returning to work and basically being busier than ever before. Thankfully the kids love them too! They’re an ‘on the go’ staple.

This Sweet Vegetable Muffin recipe is a favourite, filled with vegetables, high protein sources with a hint of sweet that makes them really satisfying and tasty. A great and convenient way to increase vegetable servings in our diets.

While I’m all for the slow food movement- making time to patiently prepare, sit and eat meals mindfully without rush- sometimes that just can’t be done. But no matter how busy or rushed we are, its important never to skimp on is nutritious food. By devoting a little time to prepping healthy meals and snacks like this one, you can carry on being healthy while taking on the world.

Sweet Vegetable Muffins

Ingredients :

Makes 18 medium muffins

1 Lge Zucchini, washed and trimmed

1 Med Carrot, washed and trimmed

2 Eggs (free range / organic)

2 Cups Raw Walnuts / or Walnut Meal * (alternatives below)Carrot Cake (with Zuchini) sweet grain free muffins

2 Cups Raw Almonds / or Almond Meal *

1/2 Cup Extra Virgin Coconut Oil or Butter

1/2 Cup Maple Syrup (pure) / Honey or Rice Malt Syrup

1 /2 Cup Greek Yoghurt, Kefir or Coconut Yoghurt

2 Tbs Pumpkin Seeds

2 Tbs Hemp Seeds (optional)

2 tsp Ground Cinnamon

2 tsp Ground Nutmeg

2 tsp Baking Powder

1 tsp Baking Soda

2 Tbs Sultanas (optional)

* Replace Nuts with Quinoa Flakes and Oats, 1 Cup of each. 


Method :

Preheat oven to 180C . Line/grease muffin tray/s.

Place zucchini and carrots into a food processor and pulse on high until finely chopped.

If replacing nuts with quinoa and oats, add them to the processor now and pulse until finely chopped. 

Add nuts/ nut meal to the processor and blend on high until finely chopped and blended.

Add remainder of the ingredients to the processor, except for the sultanas (optional). Pulse until the mixture is well combined. Add sultanas to the processor and mix them in on gentle speed.

Spoon the mixture into your muffin tray, allowing a little room for the mixture to rise. Three seed mixture of Pumpkin, sunflower and sesame seeds isolated on white.

Bake for approx. 30 mins or when they’re browned and cooked through. Remove once baked and allow to cool for approx 10 mins before serving.

Served them warm or cooled. They can be stored in an airtight container in the fridge for up to 1 week and frozen in an airtight bag/container for up to 2 months.



I’d love to hear what you think, if you’ve tried them. Please comment below and share with others.

In good health,

Tracie Connor



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