ZUCCHINI CARROT BREAKFAST MUFFINS

Zucchini Carrot Breakfast Muffins image

Make and share this Zucchini Carrot Breakfast Muffins recipe from Food.com.

Provided by Serah B.

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons flax seeds, ground, plus 6T water
1/2 cup safflower oil
1 medium zucchini, shredded
1 small carrot, shredded
1 cup prune juice
1/4 cup agave nectar or 1/4 cup maple syrup

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.

Nutrition Facts : Calories 181.8, Fat 10.2, SaturatedFat 0.8, Sodium 204.3, Carbohydrate 20.5, Fiber 2.4, Sugar 4.2, Protein 3.1

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