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Zucchini Carrot Breakfast Muffins

Joan Ttooulias
  • 60 minutes
  • Serves 12

INGREDIENTS

Dry Ingredients

2 cups

whole wheat flour

3/4 cup

packed dark brown sugar

1/2 cup

large flake oats

1/4 cup

ground flaxseed or ground flaxseed meal

1/4 cup

unsalted raw pumpkin seeds

1/4 cup

currents (optional)

2 tbsp

natural wheat germ

2 tsp

baking powder

2 tsp

cinnamon

Wet Ingredients

1 cup

skim milk

1/2 cup

canola oil

2

omega-3 eggs

1 cup

finely grated zucchini (see note)

1 cup

finely grated carrot (see note)

1/2 cup

finely chopped apple, peel on