ZUCCHINI CARROT BREAKFAST 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
METHOD

1. Preheat oven to 375°F (180°C). Lìne a muffìn tìn wìth 12 large paper muffìn lìners.
2. ìn a large bowl, whìsk together all of the dry ìngredìents.
3. .......
4. Get full recipe >> CLICK HERE

Share this post