Carrot & Zucchini Muffins
Serves: 12 Prep: 20 mins Cook: 15 mins
1 ½ cup whole-wheat self-raising flour
¼ cup olive oil
1 tbsp apple cider vinegar
1 cup almond milk
1 (150g) large carrot, finely grated
1 (150g) medium zucchini, finely grated
1 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian mixed herbs
½ tsp salt & ¼ tsp black pepper
Preheat oven to 180 C and prepare your muffin tin with patty pans.
Whisk the eggs then mix with the olive oil, apple cider vinegar, and almond milk.
In a separate bowl mix the four and the herbs/ flavoring.
Add the wet ingredients to the dry, mix together well, then gently stir through the finely grated carrot and zucchini.
Spoon into the muffin tins and pop in the oven, cooking for 35 minutes or until golden on top a skewer comes out clean.
Note: You can eat these hot or cold. Store in fridge for up to 5 days or in the freezer for 3 months.