Preheat the oven to 170°CFan/190°C. Line a 12 hole muffin tray with paper muffin cases.
In a bowl combine the flour, baking powder, bicarbonate of soda, salt and cinnamon. Mix with a fork to incorporate and set aside.
In a separate bowl add the eggs, sugar, oil, zest and juices of the lemon and orange. Whisk together till fully incorporated and set aside.
Wash and grate the carrot and courgette, no need to peel either. Set aside.
Gradually fold the wet mixture into the flour mixture and add the grated vegetables. Gently stir until combined. You do not want to over mix, only until the mixture has come together.
Spoon the batter into the muffin cases and fill to the top, this will give a good sized muffins.
Sprinkle pumpkin and sunflower seeds over the top of the muffins and pop the tray into the oven and bake for 25 minutes.
Remove the tray from oven and allow the muffins to sit in the tin for 5 minutes, then remove the muffins from the tin and allow to cool on a wire rack.
These muffins can be stored in an airtight container for up to 5 days. Alternatively freeze the muffins in a airtight container after cooling, ideal for breakfast or a snack on the go.
Notes
The seeds on the top are optional, use any seeds or none at all.
Nutrition Facts
Carrot & Courgette Breakfast Muffins
Amount Per Serving
Calories 294Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 27mg9%
Sodium 165mg7%
Potassium 282mg8%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 950IU19%
Vitamin C 14mg17%
Calcium 77mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •