simple breakfast

One Bowl Carrot Zucchini Muffins

The muffins are packed with veggies, subtly sweet, and super moist. Perfect for breakfast on the go, lunchbox treats, or an after-school snack.

Old Fashioned Oats All Purpose Flour Whole Wheat Flour Sugar | Cinnamon Baking Powder Eggs | Coconut Oil Milk | Zucchini Carrots

Ingredients

Grate zucchini and carrots and set aside.

Step 1

In a large mixing bowl, mix together dry ingredients. Make a well in the center and add in the wet ingredients, then mix together.

Step 2

Add in the grated carrots and zucchini and stir until combined well with the batter.

Step 3

Scoop into muffin tins, put into oven and bake at 350 degrees for about 23-27 minutes.

Step 4

Let cool in a muffin tin about 10 minutes and then move to a cooling rack to cool completely.

Step 5

If the batter seems too thick, you can add water or almond milk a few tablespoons at a time until the batter loosens up.

Quick Tip

MEET MARNI!

Hi, I'm Marni! I'm so glad you are here. I'm all about keeping things simple for you as you figure out what to feed your family each day. You'll find simple recipes, with easy to find ingredients and simple directions!

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