Zucchini & Carrot Breakfast Muffins

Clock Icon 45 minutes |
Servings: 12 |
Prep: 20 minutes |
Cook: 25 minutes

Zucchini & Carrot Breakfast Muffins

Clock Icon 45 minutes
Servings: 12
Prep: 20 minutes
Cook: 25 minutes

Zucchini & Carrot Breakfast Muffins

Clock Icon 45 minutes
Servings: 12
Prep: 20 minutes
Cook: 25 minutes

Ingredients

Ingredients

Dry Ingredients

  • 2 cups whole-wheat flour (500 mL)
  • 3/4 cup packed dark brown sugar (175 mL)
  • 1/2 cup large flake Manitoba oats (125 mL)
  • 1/4 cup ground flaxseed or ground flaxseed meal (60 mL)
  • 1/4 cup unsalted raw pumpkin seeds (60 mL)
  • 1/4 cup currents (optional) 60 mL)
  • 1 Tbsp natural wheat germ (30 mL)
  • 2 tsp baking powder (10 mL)
  • 2 tsp cinnamon (10 mL)

Wet Ingredients

  • 1 cup skim milk (250 mL)
  • 1/2 cup canola oil (125 mL)
  • 2  Vita Eggs omega-3 eggs (2)
  • 1 cup Peak of the Market zucchini, finely grated (250 mL)
  • 1 cup Peak of the Market carrot, finely grated (250 mL)
  • 1/2 cup apple, chopped, peel on (125 mL)

Method

  1. Preheat oven to 375°F (180°C). Line muffin tin with 12 large paper muffin liners.
  2. In a large bowl, whisk together all of the dry ingredients.
  3. In a medium bowl, whisk together all of the wet ingredients.
  4. Pour wet ingredients into the dry ingredients and stir just to combine.
  5. Using a large ice cream scoop, scoop the mixture equally into the muffin liners.
  6. Bake for 25 to 30 minutes or until a cake tester inserted into centre of a muffin comes out clean.
  7. Allow pan to cool slightly on a cooling rack for 5 minutes. Remove muffins from the pan and continue cooling before storing.
  8. Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months.

Tips

Recipe courtesy Homegrown, The Cookbook, Mairlyn Smith

Notes

Recipe courtesy Homegrown, The Cookbook, Mairlyn Smith