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“Easy breakfast for picky eaters! These are filled with fiber and taste amazing. Freezes well.”
READY IN:
52mins
SERVES:
24
YIELD:
24 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Combine flour through sugar in a bowl. In a seperate bowl, combine eggs and oil with a wisk. Add squash, zucchini and carrots to mixture. Combine wet and dry ingredients and mix well. Add raisins or other dried fruit. Scoop into muffin tins, filling to about 3/4 full. Bake for 22 minutes or until toothpick comes out clean.

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