The never-ending quest to find enough recipes to satisfy our newly-weaned babies’ appetites and need to discover new flavours… I try to be as organised as possible with meals for my family, but it’s still the same every day for breakfast and lunch: what will she have today…
Muffins that are not sweet but have vegetables in them are a great breakfast option (I serve alongside some fruit) and last few a good few days, so that takes the stress out of it for a few days at least!
I put carrot and courgette into these as I find them to be quite versatile vegetables and fairly sweet also.
These are, of course, free from gluten, dairy and sugar and are also free from eggs and are vegan.
Ingredients
150g gluten-free flour (I use Dove’s Farm)
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
2 tbsp ground flaxseed
2 carrots
1 large courgette
70g coconut oil, melted
1 heaped tbsp nut butter of choice
1/4 cup milk of choice (I used oat)
Optional: for older children feel free to add some maple or agave
Method
Mix the flaxseed with 4 tbsp water and set aside to set.
Preheat oven to 180*
Grate the courgette and carrots.
Add the flour, baking powder, bicarb and cinnamon to a bowl and mix.
Now add the grated carrot and courgette, followed by the coconut oil, nut butter and milk and mix well.
Finally add the flax “egg” and mix until incorporated.
Add some cupcake cases into a cupcake oven tray and spoon the mixture into them and put in the oven for around 20 minutes, or until starting to brown on top.
Leave to cool slightly before serving. Can be frozen.
Love & health,
Lauren
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