Healthy Vegetable muffins

*** Vegan gluten free vegetable muffins ***

Dairy free, soya free, egg free and gluten free healthy savoury muffins

1 medium courgette – finely grated
1 medium carrot – finely grated
30g peas
30g sweet corn
100ml any milk
60ml yogurt
60ml flavourless oil
1 well mashed banana
250 plain flour
3 tsp baking powder
Pinch of salt

*** Method ***

• Preheat oven to 180 degrees Celsius
• Mix the vegetables, milk, yogurt, oil and banana well together
• Slowly add the flour, baking powder and salt. Make sure it’s fully mixed but do not over mix.
• Spoon in to bun cases
• Bake for 15/18 minutes

TIPS

• Rice milk is the best alternative milk for baking
• I use coconut yogurt (koko)
• If you use fruit flavoured yogurt it adds a variation to the flavour
• I used rapeseed oil but sunflower or vegetable oil also works
• If there is any of the vegetables you do not wish to use, add more of a different vegetable.
• I used Aldi Gluten free flour
• If you remove the juice from the grated vegetables then add 30ml extra milk.
• If you are not gluten free then this recipe works well with half plain flour and half Wholemeal flour.
• They freeze well so handy for lunch box.