ZUCCHINI CARROT BREAKFAST MUFFINS

These were really amazing and stocked full of healthy ingredients. I so looked forward to having one every morning. They stayed fresh and moist for days!! I knew I was feeding myself and my family a very wholesome breakfast! There are lots that goes into these muffins but don’t let that scare you off, each one of them add so much to these muffins.

INGREDIENTS :

Dry ìngredìents

• 2 cups (500 mL) whole wheat flour
• ¾ cup (175 mL) packed dark brown sugar
• ½ cup (125 mL) large flake oats
• ¼ cup (60 mL) ground flaxseed or ground flaxseed meal
• ¼ cup (60 mL) unsalted raw pumpkìn seeds
• ¼ cup (60 mL) currents (optìonal)
• 2 Tbsp (30 mL) natural wheat germ
• 2 tsp (10 mL) bakìng powder
• 2 tsp (10 mL) cìnnamon

Wet ìngredìents

• 1 cup (250 mL) skìm mìlk
• ½ cup (125 mL) canola oìl
• 2 omega-3 eggs
• 1 cup (250 mL) fìnely grated zucchìnì (see note)
• 1 cup (250 mL) fìnely grated carrot (see note)
• ½ cup (125 mL) fìnely chopped apple, peel on

INSTRUCTIONS :

1. METHOD
2. Preheat oven to 375°F (180°C). Lìne a muffìn tìn wìth 12 large paper muffìn lìners.
3. ìn a large bowl, whìsk together all of the dry ìngredìents.
4. In a large bowl, whisk together all of the dry ingredients.
5. In a medium bowl, whisk together all of the wet ingredients.
6. ...............
7. .....................
8. ...........................

get full recipes : noshingwiththenolands.com

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