These muffins are great to make in batches and they store well in an air-tight container – wholesome, filling and the perfect size for a breakfast on-the-go or a mid-afternoon snack. The first trimester of pregnancy can leave you craving carbohydrates and sugary foods, but these veg-packed muffins should satisfy the urge to binge without resorting to less healthy foods.
- 245g finely ground wholemeal flour (can also be gluten free)
- 1 ½tsp baking powder
- 1 ½tsp ground cinnamon
- 1 ½tsp ground ginger
- ½tsp baking soda
- ½tsp salt
- ½tsp ground nutmeg
- 140g peeled and grated carrot
- 140g grated courgette
- 70g raisins
- 50g melted coconut oil
- 50g maple syrup
- 2 whole eggs, beaten
- 140g plain Greek yoghurt
- 1tsp vanilla extract
- 1tbsp sesame seeds
- 1tbsp granulated brown sugar to sprinkle on top
- Pre-heat the oven to 190°C.
- Line a 12-hole muffin tin with muffin cases.
- Take 1tbsp of flour and mix with the raisins in a small bowl – this will prevent them sinking to the bottom of the mixture as the muffins bake.
- Combine the rest of the flour, baking powder, baking soda and all the spices and salt together using a whisk.
- Take another bowl and whisk together the eggs with the melted coconut oil, maple syrup, vanilla extract and Greek yoghurt.
- Pour the wet ingredients into the dry ingredients and whisk well, and then add the raisins, the grated carrot and the courgette and fold together until well distributed.
- Divide the mixture between the 12 muffin cases and sprinkle with the brown sugar and sesame seeds.
- Place in the oven to bake for around 25 minutes until a skewer comes out clean when inserted into the middle of a muffin.
- Leave to cool completely before eating – they can be stored in an air-tight container for two to three days.