For a delicious lunch box filler or afternoon snack try these carrot and zucchini muffins baked with a coconut crumble topping.
Category: not set
Cuisine: not set
1 cup (150g) self-raising flour
1 cup (160g) wholemeal self-raising flour
1/2 cup (45g) rolled oats
1/2 cup (40g) desiccated coconut
2/3 cup (150g) brown sugar
1 carrot peeled, coarsely grated
1 zucchini peeled, coarsely grated
1/2 cup (55g) coarsely chopped walnuts
1 1/2 teaspoon ground cinnamon
1 Coles Australian Free Range Egg lightly whisked
1 cup (250ml) buttermilk
1/3 cup (80ml) vegetable oil
2 tablespoons rolled oats
2 tablespoons shredded coconut
20 g butter
1 tablespoon brown sugar
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