Carrot, Zucchini and Pineapple Muffins

The gorgeous Vanessa from Superfoods for Kidz is sharing a yummy back to school lunchbox treat with us today.

Vanessa cooks gluten free with her thermomix and uses lots of superfoods.

Today, we have some gluten-free, dairy-free, egg-free, nut-free muffins. Hopefully these will be able to suit most school requirements!

Carrot, zucchini and pineapple muffins

Okay, so this is what you need:

300g brown rice flour (make first in the thermomix)
140g carrot, roughly chopped
110g pineapple, roughly chopped
50g zucchini, roughly chopped
130g coconut oil
1/2 cup date water (water that is left over from soaking dates)
1 cup dates, soaked
2 tbs chia seeds
2 tbs honey
2 tsp baking powder
1 tsp cinnamon
1 tbsp vital veggie power

Okay, so this is how you do it:

Place all ingredients in your Thermomix and mix well on speed 6 for around 30 seconds, using the spatula to assist.

If you are not using a Thermomix – finely grate the carrot  and zucchini and chop pineapple into small pieces and then mix with the other ingredients

Bake in a moderate oven for around 22 mins until they spring back when touched.

It is a big mixture – I made 18 normal size muffins and 6 baby ones.

Freeze the leftovers for lunches!

Thanks so much Vanessa ! If you are keen on more recipes like this, check them out on the Superfoods for Kidz website.

You might also like to read:

Six healthy biscuits for lunchboxes

Healthy lunchbox ideas

15 Lunchbox Meals (and none of them are sandwiches)

What are the best packet snacks for kids?