Veggie muffins are a healthy no brainer! They’re great for after school snacks, breakfast on the run, or lunchbox fillers Also, for mum at anytime of the day when she’s been running around caring for everyone else and then suddenly realises she’s been starving for the last 2 hours. These veggie muffins are a far more nutritious quick option than toast. The great thing is you can batch cook and freeze them!
1 cup spelt wholemeal flour
½ cup quinoa flakes
1 tsp baking powder
3 eggs, lightly beaten
1 x 300g bag defrosted Nourishing Bubs Pumpkin or Nourishing Bubs Sweet Potato blocks (alternatively use 1 cup pumpkin or sweet potato mash)
¼ cup olive oil
½ cup parmesan cheese
1 tsp thyme
1 1/2 cups tightly packed spinach, finely shredded (optional)
½ red onion diced
1 tbsp olive oil
- Preheat oven to 180°C. Line muffin tray with muffin liners.
- Combine all dry ingredients.
- Place 1 tbsp olive oil and red onion in small saucepan over medium heat and sauté for 3-5 minutes until softened. Set aside.
- Add onions, egg, pumpkin or sweet potato mash and any remaining ingredients into dry ingredients.
- Pour mixture into muffin moulds.
- Cook for 20-25 minutes or until just cooked through.
*NB: You may also like to add 1/2 cup diced and cooked bacon to increase the protein content of these yummy muffins.