Pre-heat the oven to 180C/350F.
Combine the spelt flour, bicarbonate of soda, salt and cinnamon in a bowl.
In a food processor, combine the maple syrup, vanilla extract, bananas, eggs, vinegar and oil. Transfer the mixture to a large bowl.
Fold the dry mixture into the wet until thoroughly combined. Mix in the carrots, zucchini/courgette, and nuts. Spoon the mixture into paper-lined muffin tins, ensuring you have a consistent amount of vegetables and nuts in the mix.
Bake for 25-30 minutes or until a knife can be inserted and removed clean.
Andy’s Sugar Safe® Tips
These veggie muffins contain sufficient fat/protein/carbohydrate content to constitute a complete breakfast replacement meal, so grab them on the go (if you have to!) or relax and enjoy them before you head out.
* To make these gluten-free, substitute the spelt flour with either buckwheat, chickpea, quinoa or coconut flours, or a mix of all of them.