These carrot and courgette muffins are flavoured with cinnamon and ideal eaten warm from the oven. I enjoy treating myself to these for breakfast and the kiddos like them too. This informal recipe is ideal for any one following Slimming World, Weight Watchers or a calorie managed diet.
These muffins are absolutely tasty and so flexible. they are perfect for breakfast, snack on the go, lunch box treat or a saucy evening dessert with a blob of custard! I made these for the very first time a couple of weeks earlier and the home smelled incredible! Even much better … the kiddos love liked them! Do not you simply like providing yourself a secret high 5 when you sneak veg into them? The recipe itself is really simple to make or perhaps fun to get the kids involved too!.
WHY ARE THESE MUFFINS SO GOOD?
Low Syn treat.
Kiddos like them.
Sneaky concealed vegetables.
Made with speed foods.
Keep for 5 days.
Easy to make.
Suitable for freezing.
4 Syns each.
106 Calories each.
CAN YOU STORE THEM AFTER BAKING?
Carrot and Courgette Muffins.
Shop: Bake the muffins and allow them to cool. Put them in an airtight container and they will stay fresh for as much as 5 days in a cool place. (Not the fridge).
Check out my other freezable recipes here if you are a batch cook lover.
ARE THESE MUFFINS SLIMMING WORLD FRIENDLY?
Yes they are undoubtedly, at just 4 Syns per muffin and including Speed foods what more could you request for?
Deep Muffin Tray.
16 Paper Muffin Cases.
Course Breakfast, Dessert, Lunch, Snack.
Slimming World: 4 Syns Per Muffin *.
Weight Watchers: Coming Soon.
Calories: 106 Per Muffin.
Freezer: Cool the muffins, place them in an airtight container or freezer bag and pop them into the freezer. They will keep in the freezer for approximately 3 months. They defrost rapidly making them the perfect breakfast or treat on the go.
250g Plain Flour.
100g Fat Free Greek Style Yoghurt.
2 tsp Baking Powder.
1/2 tsp Salt.
1/2 tsp Ground Cinnamon.
2 Large Eggs.
50g Light Brown Sugar.
5 tsp Granulated Sweetener.
2 Level tbsp Sunflower or Vegetable Oil.
1 Lemon [Enthusiasm and Juice]
120g Grated Courgette.
120g Grated Carrot.
Preheat the oven 200c/180c fan/Gas 6.
Line muffin tin with 16 muffin cases. If you dont have a big sufficient tin, you might need to prepare in 2 batches.
In a bowl combine the flour, baking powder, salt and cinnamon. Set aside.
In a separate bowl add the eggs, yoghurt, sugar, sweetener, oil, enthusiasm and juice of the lemon. Whisk together till completely included and reserved.
Slowly fold the wet mix into the flour mix and add the grated carrot and courgette. Gently stir till integrated. You do not desire to over mix, only until the mixture has come together.
Now spoon the batter into the muffin cases and fill to the top, this will give an excellent sized muffins.
Pop into the oven and bake for 20– 25 minutes or till golden brown. To check if they are prepared on the inside, slide a sharp knife in to the middle. If the knife comes out tidy they are all set.
Enable the muffins to cool for 5 minutes prior to eliminating them from the tin.
These carrot and courgette muffins are flavoured with cinnamon and perfect eaten warm from the oven. I like treating myself to these for breakfast and the kiddos like them too. These muffins are so flexible and definitely scrumptious. Even better … the kiddos like love loved them! Freezer: Cool the muffins, put them in an airtight container or freezer bag and pop them into the freezer.
* Slimming World Syns and Weight Watchers Points are all approximate and approximated by the fatgirlskinny.net team. They have actually not been confirmed by a main source.
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