Healthy gluten-free veggie muffins

These muffins are a delicious snack for both mama and mini. Perfect to quickly grab in the postpartum period and a great way to hide plenty of veggies for your little one. The best thing is you can use which ever veggies and herbs that you like, making so many different flavour combinations possible.

Ingredients:

• 2 cups of roast veggies (I used 1/2 pumpkin, carrot, zucchini and 1/2 cauliflower)

• 2 tbs coconut oil

• 2 tsp dried herbs (I used thyme this time)

• 2 1/2 cups almond meal

• 1/2 cup tapioca flour

• 4 tsp flaxseeds

• 1/2 tsp baking soda

• 2 eggs

• 1/2 cup grated cheese (optional)

Method:
Set oven to 180 degrees. Chop your veggies of choice and mix through the coconut oil and dried herbs and bake until desired. Put roasted veggies in a big bowl and add all other ingredients and mix. Pour mixture into mini muffin moulds and bake for approx. 10-15 minutes (until your skewer comes out clean). Timing will vary depending on what veggies you use. Take out, cool and enjoy!

This batch made 36 mini muffins. I like to make lots so I can freeze them and grab them out when I want a quick snack or pop them in a lunch box. You could halve this recipe if you wanted to make less ♥︎