Nutrition boost muffins.

These super tasty muffins have no added sugar and the goodness of both fruit and veggies.


  • 1/3 cup oil (e.g. Canola/rice bran/olive)
  • 2 eggs
  • 1/3 cup unsweetened/natural yoghurt
  • 1½ cups mashed bananas (approx. 3 large bananas)
  • 1 cup of grated courgette (approx. 1 large courgette)
  • 1 cup of grated carrot (approx. 1 large carrot)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon & 1tsp mixed spice (or 2 tsp of either if you don’t have both)
  • ½ cup high grade, wholemeal or alternative flour of your choice
  • 1½ cups rolled oats
  • ½ cup coconut desiccated coconut
  • ½ cup sultanas or raisins

How to make:

  1. Preheat oven to 170 degrees Celsius and either grease a 12 hole muffin tray or put muffin cases into a 12 hole tray. I like to use a silicone muffin tray to avoid the muffins sticking. Alternatively you can use muffin liners.
  2. Grate the carrot and courgette. I use either the food processor attachment on my Kenwood Chef to make the grating super quick and easy. Remove the excess moisture by squeezing them both in a paper towel or a clean tea towel.
  3. Place the rest of the ingredients into a bowl and mix together. For best results, I make these muffins in my Kenwood Chef using the K-beater blade to mix on a medium speed.
  4. Fill 12 muffin cases and then bake for around 15 mins, or until golden brown and a skewer inserted into the centre comes out clean. Enjoy!

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