Zucchini and Carrot Muffins

By Jen Paleracio | August 1, 2017

This recipe is the perfect breakfast when you’re trying to beat the morning rush. You can prep these muffins ahead of time, take it to work for a quick snack or pair it with your green smoothie to power up your breakfast.

 

Let’s get baking!

 

   

 

Recipe

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Ingredients
  

  • 1 cup rolled oats
  • 1 cup carrots, shredded
  • 1 cup zucchini, shredded
  • 3 ripe bananas, mashed
  • 6 whole eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup coconut flour
  • 1/3 cup pure maple syrup
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

Instructions
 

  • Heat the oven to 350 degrees. Line 2 muffin pans with baking cups. Combine all the wet ingredients, use a hand held mixer, mix until smooth. 

  • Fold the dry ingredients, stir until well combined. Scoop about 1/4 cup of mixture into each muffin cups. Bake for 30-40 minutes or until a toothpick inserted in the center of the muffin comes out clean. 

 

  

 

 

The wet ingredients are:

Almond milk

Eggs

Melted coconut oil

Pure Maple Syrup

Apple Sauce

Mashed bananas

 

The dry ingredients are:

Coconut flour

Zucchini

Carrot

Dried Cranberries

Pecans

Rolled oats

 

 

 

  

 

Set them on a cooling rack and cool for about 30 minutes before serving.

 

 

 

 

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Posted in Breakfast, Recipes