MINI APPLE AND ZUCCHINI MUFFINS

Serves: approx 20-22 depending on size 
Preparation time: 10 mins
Cooking time: 15-20 mins
Allergens: Contains egg, wheat and tree nuts. Dairy free. 

Ingredients:
2 cups self-raising flour
1 tbsp LSA mix (linseeds, sunflower seeds and almonds)
1/2 cup apple puree
1 tsp cinnamon
2 eggs (lightly beaten)
1/2 cup olive oil (extra virgin low flavour)
1 tsp vanilla essence
1 cup grated apple (unpeeled) 
1 cup grated zucchini (unpeeled)

Method:

1. Preheat oven to 180°C (160°C fan-forced). Spray a 12-cup muffin tin with cooking spray.
2. In a bowl, combine dry ingredients (flour, LSA and cinnamon).
3. In a separate bowl, mix the eggs, oil, vanilla, apple puree and grated apple and zucchini.
4. Pour the wet ingredients into the dry ingredients and use a spatula to turn the mixture until all ingredients are just moist. Don't over mix.
5. Spoon mixture evenly into mini muffin tin and bake for 15-20 minutes.
6. Allow to cool and then serve. Can be stored in the freezer and then easily defrosted in fridge, microwave or in the lunchbox. ​