Carrot & Courgette Dairy Free Muffins | Weaning
Yey, I’ve finally got round to sharing the recipe for Aubs’ delicious carrot & courgette dairy free muffins. She absolutely loves them (as do I), and they’re great for eating when out and about too. I simply chop them in to finger shapes, and off she goes. Another plus is that they’re packed with vegetables, provide a good source of protein, and for any other little ones who follow a dairy free diet like Aubs, they’re fab!
In this batch I’ve used basil as the dried herb to whip up more of a savoury muffin, but you could easily play around with this to mix up the flavours - I’m going to try cinnamon next! Oh, and also, you can store them in the fridge for a few days, or pop them in the freezer for a later date/ when your fridge is bare and you’re like ‘hmm what on earth am I going to feed my child’ - we’ve all been there. I hope you love them as much as we do.
INGREDIENTS
100ml coconut milk (you could substitute for others)
4 tbsp coconut oil, melted
2 eggs, beaten
1/2 courgette, grated
1 carrot, grated
1 tbp basil
75g porridge oats
100g spelt flour
1 tsp baking powder
METHOD
Preheat the oven to 180oc and grease a muffin tin for 12 muffins (you could use muffin cases if you prefer).
Mix together the coconut milk, coconut oil and eggs. Stir in the carrot and courgette.
Mix in a separate large bowl all of your other ingredients; basil, oats, spelt flour, and baking powder.
Slowly stir in the wet ingredients into the dry ingredients, being mindful not to over mix.
Spoon in to the muffin tray, and bake in the oven for 25-30 minutes or until firm and golden. Cool on a wire rack.
Chop in to finger shapes to serve. Store the extras in an air tight container in the fridge, or freeze for a later date.
Remember to share your muffin creations with me over on Instagram by tagging me in your snaps @hannahmummymills - I love seeing you guys give my recipes a go!