Zucchini Carrot Breakfast Muffins

“My kids are muffin maniacs!”
READY IN:
45mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F Line or grease muffin pan.
  2. In large mixing bowl, whisk together first 8 ingredients.
  3. In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
  4. 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.
  5. Stir the wet ingredients into the dry ingredients to make a batter.
  6. Spoon into muffin pan.
  7. Bake for 23 to 25 minutes until tops are lightly browned.

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