Carrot & Zucchini Muffins
1/2 C. Rolled Oats
2 1/4 C. Flour
1 1/2 C. Sugar
1 T. Baking Powder
2 t. Cinnamon
1 t. Salt
3 Eggs + 1 Egg White
3/4 C. Vegetable or Coconut Oil
1 C. Zucchini, Grated
1 C. Carrot, Grated
Preheat oven to 350F.
Line a muffin pan with paper liners, or spray generously with
nonstick cooking spray.
Squeeze as much liquid as possible out of the zucchini
and carrots after grating.
Mix dry ingredients in a large bowl and set aside.
In a separate bowl, whisk eggs and oil well. Stir in
grated zucchini and carrots.
Add the wet ingredients to the dry ingredients
and stir just until combined.
Fill muffin cups about 3/4 full and bake for
18 - 20 minutes (check with toothpick).