Carrot Zucchini Muffins

Carrot Zucchini Muffins
My breakfast routine is pretty redundant and doesn't vary much. It's sad. Yesterday I decided I would make some muffins. But I wasn't in the mood for muffins that would make me feel like I'm eating dessert. I wanted something not too sweet. I found a recipe on the Whole Foods website for Carrot Apple Muffins and used that as a starting base. I changed the recipe by making it vegan and adding zucchinis. They came out moist and definitely not too sweet!

1/2 cup shredded carrot
1/2 cup shredded zucchini
2 tablespoons flaxseed meal + 6 tablespoons water (mixed)
1/4 cup soy milk
1/4 cup soy yogurt
1 teaspoon vanilla
1/2 cup applesauce

1 1/4 cup whole wheat flour
1/4 cup raw sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Carrot Zucchini Muffins
Preheat the oven to 350 degrees. Grease or line a muffin pan. Combine the carrots, zucchini, flaxseed mixture, soymilk, yogurt, vanilla, and applesauce. In a separate bowl mix the flour, sugar, cinnamon, baking soda, baking powder, and salt. Add half of the wet mixture into the flour mixture and mix well. Stir in the other half of the wet mixture until well blended. Spoon the batter into the muffin pan and bake for about 20 minutes.

Carrot Zucchini Muffins

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