Zucchini Carrot Breakfast Muffins

Recipe by Serah B.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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