Zucchini Carrot Breakfast Muffins Recipes

Steps:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• 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.

Steps:

• Preheat oven to 350°F Spray the muffin tins.
• Whisk the first six ingredients in a large bowl.
• Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
• Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
• Bake for 23 to 25 minutes or until crowned and lightly browned.