AuthorSam Spunner
Preheat the oven to 180 celcius (fan forced). Line a 12 case muffin tray with cupcake cases.
Place the fruit and vegetables into a food processor or Thermomix and blitz until it resembles crumbs. Tip this into a bowl.
In another bowl beat the sugar, milk and oil.
Sift in the self raising flour and baking powder and add the fruit and vegetables.
Add the banana and beat the mixture.
Spoon it into your muffin tray and bake for about 15 - 20 minutes.
You may have some leftover mixture - you can either put this into a loaf tin and bake it at the same time otherwise if you have another cupcake tray make some more!
Buy some Sinchies Reusable Food Pouch to store them in for school or work.
A sneaky way to get some extra fruit and vegetables into you and your children. These taste delicious too & nothing like you would think a fruit and vegetable muffin to taste like. These are great to freeze for lunch boxes too and taste really good with some butter!
Ingredients
Directions
Preheat the oven to 180 celcius (fan forced). Line a 12 case muffin tray with cupcake cases.
Place the fruit and vegetables into a food processor or Thermomix and blitz until it resembles crumbs. Tip this into a bowl.
In another bowl beat the sugar, milk and oil.
Sift in the self raising flour and baking powder and add the fruit and vegetables.
Add the banana and beat the mixture.
Spoon it into your muffin tray and bake for about 15 - 20 minutes.
You may have some leftover mixture - you can either put this into a loaf tin and bake it at the same time otherwise if you have another cupcake tray make some more!
Buy some Sinchies Reusable Food Pouch to store them in for school or work.
