The original recipe was Banana Carob Muffin, but unfortunately bananas don’t last that long in our house until it is ripe enough to cook! So, what’s moist, bland and filling enough to substitute a banana?
Can you guess from the picture?
The answer is ZUCCHINI!
I love it when I can “hide” a veggie in my daughter’s snack 🙂
She loves her Carrot Crackers (a recipe that I must share soon), but that’s because she loves carrots.
She’s not a great fan of green vegetables at the moment, and I hope she can boost up her daily intake by eating these muffins.
Ingredients (to make 24 mini muffins or 12 regular size muffins)
-150g Organic Wholemeal Flour
-50g Organic carob
-1 Tablespoon Aluminum free Baking Powder
-200g Organic Soy milk
-80g Organic Agave Syrup
-50g Cold pressed oil (I use rice bran oil)
Step 1: Mix zucchini in food processor for about 1 min, until it is grated into fine bits.
Step 2: Add soy milk, agave syrup and oil and mix for another 30sec.
Step 3: Mix the dry ingredients in a bowl.
Step 4: Pour the liquid mixture into the dry ingredients, fold lightly and pour into muffin tins.
Step 5: Bake in 180C pre heated oven for about 15min (for mini muffins, regular muffins will take about 25 min)
Let it cool in the tin before you pop the out. I use non-stick muffin tins, but prefer to grease them lightly before I pour the muffin mixture in. It will not rise as much as normal muffins, but this mixture is enough to fill 24 mini muffin tin to the rim, and you will get fairly good shaped mini muffins as a result.
I think I can reduce the amount of Agave syrup to 50g, but that is up to you and how much you love sweets.