Description
A recipe for a healthy bake: zucchini carrot muffins made with oat flour, maple syrup and raisins. Lactose-free, gluten-free and low FODMAP.
Ingredients
Scale
- 130 g (1 cup) oat flour
- 150 g (1/2 cup) maple syrup
- 1 egg
- 80 g grated zucchini (1 cup)
- 35 g grated carrot (1/2 cup)
- 60 g raisins (1/4 cup)
- 30 g butter (3 tablespoons)
- 1 tsp baking soda
- 1 tsp vanilla extract (optional)
- 1/2 tsp cinnamon
- A pinch of salt
Instructions
- Pre-heat the oven to 180 degrees Celsius.
- Put the butter, maple syrup, vanilla extract and the egg together in a bowl. Whisk until combined.
- Mix in another bowl the oat flour, baking soda, cinnamon and salt together and add this to the wet ingredients. Stir until combined.
- Add the raisins, carrot and zucchini and stir everything together carefully.
- Grease a muffin tin and fill the cups for 3/4th with the mixture.
- Bake the muffins for 15-20 minutes in the oven until a toothpick comes out clean.
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 1
- Calories: 168
- Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 4