Zucchini Carrot Breakfast Muffins
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 236.59 ml all-purpose flour
- 236.59 ml whole wheat flour
- 3.69 ml baking soda
- 3.69 ml baking powder
- 2.46 ml salt
- 2.46 ml ground ginger
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- 29.58 ml flax seeds, ground, plus 6T water
- 118.29 ml safflower oil
- 1 medium zucchini, shredded
- 1 small carrot, shredded
- 236.59 ml prune juice
- 59.14 ml agave nectar or 59.14 ml maple syrup
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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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!