Hidden vege banana muffins
These banana muffins with a hint of hidden veggies are a great way to up your five plus a day. Light, soft and bursting with banana, they’re the best sneaky snacking solution for the whole whanau; especially our tamariki!
Ingredients
Method
Ingredients
- 3 ripe bananas, mashed
- ¾ cup caster sugar
- 1 egg
- ⅓ cup rice bran oil
- 1 ½ cups Pams Self Raising Flour
- 1 tsp baking soda
- 1 small carrot, peeled and grated
- 1 small courgette, grated
Method
- Preheat your oven to 180°C fan bake. In a bowl, whisk together the bananas, caster sugar, egg and oil until combined.
- Sieve the flour and baking soda into the wet ingredients. Place the grated carrot and courgette in a clean tea towel, then wrap and squeeze to remove any excess liquid.
- Add the grated vegetables to the muffin mixture then fold until all ingredients have just been mixed.
- Evenly divide the mixture amongst a lined 12-hole muffin tin and bake for 20 minutes or when a skewer comes out clean when tested. Leave to cool then enjoy!
Top tip
For eagle-eyed tamariki, replace the carrot for another courgette and peel off the skin before grating; making the courgette invisible to the naked eye in these fluffy muffins!
As an extra special treat throw in ⅓ cup dark chocolate chips along with the grated vegetables.