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Zucchini & Carrot Breakfast Muffins

Zucchini & Carrot Breakfast Muffins
Prep Time
10 min
Cook Time
30 min
Yields
12 servings

Full of heart healthy ingredients, these delightful breakfast muffins will keep you full and can help lower your cholesterol!

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ingredients

2
cups whole wheat flour
¾
cup packed dark brown sugar
½
cup large flake oats
¼
cup ground flaxseed or ground flaxseed meal
¼
cup unsalted raw pumpkin seeds
¼
cup currants (optional)
2
Tbsp natural wheat germ
2
tsp baking powder
2
tsp cinnamon
1
cup skim milk
½
cup canola oil
2
Omega-3 eggs
1
cup finely grated zucchini
1
cup finely grated carrot
½
cup finely chopped apple, peel on
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directions

Notes

Per serving: 297 Calories, 14 g Total Fat, 1.5 g Saturated Fat, 0.2 g Trans Fat, 83 mg Sodium, 36.4 g Carbohydrate, 4 g Fibre, 16.3 g Sugars, 13.5 g Added Sugars, 7.4 g Protein Carbohydrate Choices: 2

Step 1

Preheat oven to 375°F (180°C). Line a muffin tin with 12 large paper muffin liners.

Step 2

In a large bowl, whisk together all of the dry ingredients.

Step 3

In a medium bowl, whisk together all of the wet ingredients.

Step 4

Pour wet ingredients into the dry ingredients and stir just to combine.

Step 5

Using a large ice cream scoop, scoop the mixture equally into the muffin liners.

Step 6

Bake for 25 to 30 minutes or until a cake tester inserted into centre of a muffin comes out clean.

Step 7

Allow pan to cool slightly on a cooling rack for 5 minutes. Remove muffins from the pan and continue cooling before storing.

Step 8

Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months.

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