Matty’s Mini Muffins

 
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My nephew Matty loves to make muffins with me. I love being in the kitchen, but cooking with him is extra special. Grab a kid (one you know!) and cook these muffins with them. WARNING: A mess will be made, but is well worth it for the laughter and happiness that comes with it.

 

MAKES: 24

PREP TIME: 15 MINS

COOKING TIME: 15-17 MINS

INGREDIENTS:

  • 2 mashed bananas

  • 2 large eggs

  • 1 grated carrot

  • 1 grated zucchini

  • 1/2 cup rolled oats

  • 1 cup wholemeal flour (I used spelt)

  • 2 tsp. baking powder

  • 1 tsp. salt

  • 1/4 cup coconut oil

  • 1/4 cup milk (only if mixture appears dry)

  • 1/2 cup of coconut sugar or rice malt syrup (optional, I leave it out as my nephew, Matty, finds the banana sweet enough!)

 

DIRECTIONS:

  1. Preheat oven to 180C, line a 24 mini muffin pan with mini muffin cups or lightly grease.

  2. In a large bowl lightly whisk eggs, add banana, carrot, zucchini and coconut oil.

  3. In another bowl combine flour, rolled oats, baking powder and salt.

  4. Pour wet ingredients into dry ingredients and fold together until just mixed, add milk if required.

  5. Drop a tablespoon of the mixture into each of the prepared muffin cups.

  6. Bake for 15-17 minutes or until the muffins are golden brown.

  7. Remove from oven and allow to cool on a cooling rack before eating.

 
Sweet SnacksLaura Scherianmuffins, snack, sweet snackComment