Zucchini Carrot Breakfast Muffins Recipe

Name: Zucchini Carrot Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F Line or grease muffin pan.
2
In large mixing bowl, whisk together first 8 ingredients.
3
In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
4
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.
5
Stir the wet ingredients into the dry ingredients to make a batter.
6
Spoon into muffin pan.
7
Bake for 23 to 25 minutes until tops are lightly browned.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, and more.

Yes, Zucchini Carrot Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Carrot Breakfast Muffins

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