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).

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