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Egg Free Fruit n’ Vege Muffins

Yields1 Serving

egg free muffin recipe

 300g Fruit and Vegetables (I used 1 apple, 1 carrot, 1 zucchini, 2 broccoli florets)
 350g wholemeal self raising flour
 1 tsp baking powder
 200g coconut sugar (you can reduce this)
 1 banana
 100ml oil
 80ml milk

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.