Sometimes it can be hard to try and fit veggies into your meals throughout the day so these are the perfect way to sneak them in anytime of the day and satisfy your sweet tooth at the same time.
Muffins are personally one of my favorite breakfast items and these muffins were surprisingly delicious with warm notes from the cinnamon/nutmeg, a freshness from the orange zest, and a perfect, melt in your mouth texture.
Ingredients
Servings: 12 muffins
1 zucchini - grated
1 cup carrots - grated (hint: I placed the veggies in my vitamix and shredded them in there - a quick and easy shortcut!)
1 egg
1 small banana - mashed (or another egg - you could also use a full large banana and leave out the egg to make these dairy free - you might have to add a bit more oil)
1/4 cup coconut oil - melted
1/8 cup (2 Tbsp) almond milk
1/2 cup gluten free oat flour (just place oats into blender/food processor and pulse until it becomes a flour like texture)
1/2 cup of coconut flour
1/4 cup Sucanat (or any type of brown sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp arrowroot starch (since I used gluten free flours this helps keep it together)
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp of orange zest
1 Tbsp of flax meal
Directions:
Preheat oven to 350 degrees. Place baking cups into muffin tin or grease the tins with coconut oil.
Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix well. Then fold in wet ingredients into dry. Scoop batter evenly into muffin tin then place in the oven for 15-20 minutes.
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