Recipe: Courgette Oatmeal Muffins

These muffins are an adaptation of my go-to muffin recipe.  I have adapted it for MiniMe by cutting down the sugar and adding some oats for extra goodness.  They freeze really well, and defrost very quickly.  I usually take one out of the freezer in the morning and she will have it for her snack after her morning nap with some cheese and raisins.

oatmeal courgette mini muffins

Dad isn't a fan of these muffins because they aren't sweet, but MiniMe and I are loving them.  It is another way to get some vegetables into her diet, and the oats have the additional benefit of adding some fibre and iron in too.

Recipe:

Makes 24 mini muffins, or a combination of Regular and mini muffins.

Ingredients:

1 1/2 cups flour
1/2 cup oats
1/4 cup sugar
2 tsp baking powder
1 cup shredded courgette (or substitute 1 cup of berries, shredded apple, shredded carrot to change them up)
2 eggs
1 cup milk (whatever you use)
1/4 unflavoured oil (veg, sunflower, canola, rapeseed)

PRE HEAT oven to 200C

Grease or line you muffin tins.

Mix dry ingredients together in large bowl.
In a separate bowl combine wet ingredients BUT NOT the courgette/fruit.
Combine wet and dry ingredients and mix together gently, it is ok to have some lumps.
Mix through courgette/fruit.

Fill muffin tins about 3/4 of the way full.  I find that it is about 1 TBSP of batter for a mini muffin and 2 TBSP for a regular sized muffin.

Bake 15-20 mins for mini muffins, 20-25 mins for regular muffins or until tester comes out clean.

Cool and enjoy!

Can be frozen in a ziploc freezer bag.