Beat Melbourne’s Moody Weather with These Yummy Zucchini & Carrot Muffins!

Ah, Melbourne weather, you never quite know what you’re going to get! One minute it’s sunny, the next it’s pouring. But while we can’t control the skies, we can definitely bring some sunshine into your day with a delicious, on-the-go snack you can always count on. Say hello to our mouthwatering Zucchini and Carrot Muffins, whipped up by the talented folks at

@slimg_healthykitchen!

Why You’ll Love These Muffins

These muffins aren’t just tasty – they’re packed with wholesome ingredients that make them perfect for any occasion. Whether you need a quick breakfast, a midday pick-me-up, or a snack for your next adventure around Melbourne, these muffins have got you covered.

What You’ll Need

Gather the following ingredients to create these savory delights:

• 180 ml Al Naturale Almond Milk (8%)

• 1 small zucchini, grated

• 1 small carrot, grated

• 60 ml olive oil or avocado oil

• 2 eggs

• 1/2 cup finely chopped parsley

• 1 tsp salt

• 1 tsp cracked black pepper

• 1/2 tsp turmeric powder

• 7 g dry yeast

• 1 tbsp baking powder

• 300 g flour

  
  

  (100 g spelt flour and 200 g whole meal self-raising flour)

  
  

Let’s Get Baking!

1. Preheat Your Oven Set your oven to a cozy 180°C to get it nice and warm for our muffins.

2. Mix the Wet Ingredients In a large bowl, combine the Al Naturale almond milk, grated zucchini and carrot, olive oil (or avocado oil), and eggs. Give it a good whisk until everything is well blended.

3. Add the Flavors Stir in the finely chopped parsley, salt, cracked black pepper, turmeric powder, and dry yeast. These ingredients will infuse your muffins with amazing flavors and a lovely aroma.

4. Incorporate the Flour Gradually mix in your flour blend and baking powder. Make sure there are no clumps of flour left – you want a smooth, even batter.

5. Prepare the Muffin Tins Grease your muffin tins with a bit of olive oil or line them with muffin cups. Pour the batter evenly into 8-10 muffin molds, filling each about three-quarters full.

6. Bake to Perfection Pop your muffins into the preheated oven and bake for about 35-40 minutes. To check if they’re done, poke a toothpick into the center of a muffin – if it comes out clean, they’re ready!

7. Cool and Enjoy Let your muffins rest once they’re out of the oven. They’re perfect to enjoy warm or cooled, making them an ideal snack to grab on the go.

Ready to Bake?

These Zucchini and Carrot Muffins are sure to become a staple in your snack repertoire. Plus, if you need some delicious almond milk to complement your baking adventures, don’t forget to visit the link in our bio to pre-order now!

Happy baking, Melbourne foodies!

Tags: #muffins #melbournefoodie #alnaturalemilk #recipes