Zucchini Carrot Breakfast Muffins

"My kids are muffin maniacs!"
 
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Ready In:
45mins
Ingredients:
14
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 350F Line or grease muffin pan.
  • In large mixing bowl, whisk together first 8 ingredients.
  • In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
  • In a small sauce pan, heat flax and water over medium heat and stir constantly until thick and gooey--similar to the texture of egg white. Stir into zucchini/carrot mixture.
  • Stir the wet ingredients into the dry ingredients to make a batter.
  • Spoon into muffin pan.
  • Bake for 23 to 25 minutes until tops are lightly browned.

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Reviews

  1. This recipe is delicious, as is. Then the second batch I split it up and added to one: blueberries and walnuts and to another: Chocolate chips and walnuts. I also add one teaspoon of cinnamon. Thanks!
     
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RECIPE SUBMITTED BY

I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric. We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!
 
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