These mini snack muffins include baby marrows which might seem unusual but it is a great way to add nutrients and flavour without extra calories. Baby marrows are always a part of my grocery shop but with only two of us at home, we do not always get through the full punnet. I have seen various baby marrow (or zucchini) muffin recipes over the years and I always wanted to make some.
Muffins, however, even the healthier veggie containing kinds, can be energy dense and are certainly no substitute for vegetables. When I make muffins, I tend to make mini muffins which I think is best for small tummies too.
I love my mini muffin tray and find the size perfect when adding a muffin to a snack or serving muffins as part of a social spread. I served my first batch for morning tea which is a more nutritious option than the sweet biscuits or cakes we tend to associate with a nice cup of tea.
Baking muffins at home allows for greater control of ingredients with the option to add nutrient dense gems such as nuts, seeds and vegetables. Swapping out some of the cake flour with oat flour (blended oats), bran containing flour or stone ground flour is also beneficial as this increases the fibre content of the recipe.
These mini snack muffins make great lunch box fillers or homework snacks. Eating 2 or 3 of this mini muffins is still likely to be a smaller portion the average sized commercial muffin.
When it comes to adding vegetables in an unusual way, it is not necessary to hide the fact. Rather get the kids in on the action, allowing them to wash and grate the baby marrows
Mini Baby Marrow Muffins
By Aug 29, 2019Published:
- Yield: 24 Servings
- Prep: 10 mins
- Cook: 25 mins
- Ready In: 35 mins
These mini snack muffins include baby marrows which might seem unusual but it is a great way to add nutrients and flavour without …
- 150 g cake flour
- 75 g oat flour
- 1 tsp baking powder
- 75 g cheese, any grated
- 2 large eggs
- 200 ml plain fat free yoghurt
- 75 ml canola oil
- 1 tsp cayenne pepper optional
- 1 tsp salt
- 1 tsp mixed herbs
- 200 g baby marrows grated
- Combine all the dry ingredients and mix together. Create a well in the centre of the mix.
- Combine the cheese, eggs, yoghurt and oil and mix together before adding to the well. Gently combine while adding the baby marrow. Do not over mix.
- Spoon the batter into a mini muffin tray coated with non-stick spray.
- Bake the muffins at 180 C for 20 - 25 minutes or until golden brown.
- These muffins can be frozen which makes this a great weekend food prep recipe!