Wednesday, October 10, 2012

Fruit and Veg Muffins

2 eggs
1/2 cup canola oil
1/2 cup rapurda
1 cup oat milk
1 cup grated zucchini, 1 normal size (not GMO) will be approximately 1 cup
2 cups shredded carrot
1/3 cup honey or agave nectar
2 cups raw oatmeal
2 cups wholemeal spelt flour
1/2 cup Bob's Red Mill RIGHT STUFF Cereal
2 tsp baking powder
2 tsp cinnamon
1 apple or pear skinned and chopped

Heat oven to 175C/400F

In a bowl whisk together eggs, oil and rapurda, add in milk, zucchini, carrot, honey or agave and mix well. Add the remaining ingredients and mix until blended.

Line muffin pans with paper baking cups and fill 2/3 full. (I like to use a soup spoon to measure).

Bake for 15-20 minutes. Recipe makes 24-30 muffins


 This is a recipe I adapted from Bob's Red Mill Whole Grain Fruit Muffins. Bob's Red Mill products can be found at most health food stores and some of the larger grocery stores. To find products or other yummy recipes, visit

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