Zucchini and Carrot breakfast muffinS

Muffins for breakfast with a side of fresh fruit might be one of my favorite ways to start my day, but your run-of-the-mill muffins usually aren’t packed with enough nutrients to fuel the body and keep you full for long. This muffin recipe is a total game changer! Packed with fresh veggies like zucchini and carrots, these muffins will be all you need to get your day started on the right foot. I love to eat them with fresh fruit and chia pudding!

INGREDIENTS

Gluten Free Oats (2 cups)
Your choice of Flour (1.5 cup)
Baking Soda (1.5 tsp)
Pinch sea salt
Cinnamon (1 TBS)
Zucchini (1 large, shaved, grated or finely chopped)
Carrots (2, shaved, grated or finely chopped)
Apple (1, shaved, grated or finely chopped)
Chia Seeds (2 TBS)
Hemp Seeds (2 TBS)
Honey (3 TBS)
Vanilla (1 tsp)
Olive oil or Coconut oil (1/4 cup)
Oat Milk (1/2 cup)

Optional: Walnuts

MAKE

Set your grated zucchini and carrots on a kitchen towel; wrap the towel and squeeze the veggies over the sink until all the juice is out (they can be a little wet but try to get most of the juice out)
Set oven to 350F
Add to large bowl: oats, flour, baking powder, salt, cinnamon; mix
Add zucchini, carrot, apple, chia seeds, hemp seeds, honey, vanilla, olive oil, and oat milk; mix
Oil or butter the muffin tin
Evenly spread batter into muffin tin (makes 12)
Optional: Sprinkle chopped walnuts on top
Bake for 12 minutes or until cooked through