These yummy muffins are packed with a nutritious blend of Zucchini and Apple puree, as well as wholemeal flour which gives them an extra boost of fibre. The perfect morning tea or lunchbox snack, which can be frozen and pulled out one at a time, as required.
Rated 3.8 stars by 10 users
20-24 mini muffins
1 cup Wholemeal self-raising flour
4 x 25g Nourishing Bubs Zucchini cubes, defrosted
1 tsp baking powder
4 x 25g Nourishing Bubs Apple cubes, defrosted
2 tsp cinnamon
¼ cup honey* (or maple syrup)
½ cup sultanas** (swap for currants for under 1’s)
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 apple, cored and chopped into small slices
1/4 cup coconut oil, melted or light olive oil (lighter flavour)
Preheat oven to 180°C. Place patty pan liners in 24 mini muffins tins or 12 regular sized.
Combine all dry ingredients in a medium bowl.
Combine Nourishing Bubs Zucchini Puree and Nourishing Bubs Apple Puree, melted coconut oil and vanilla extract in small saucepan, heating to combine. Add to dry ingredients, as well as eggs and mix to combine.
Stir in sultanas.
Spoon mixture two-thirds of the way up patty liners. Decorate with slices of raw apple.
Bake for 15 minutes in preheated oven or until a skewer comes out clean.
*Honey is not suitable for infants under the age of 12 months due to risk of botulism. Pure Maple Syrup is a great substitution.
**Sultanas can be a choking hazards for infants under 12 months, so consider substituting for currants or leaving out altogether until you are comfortable your little one can chew them safely.