Breakfast Veggie Muffins
Ingredients
o 2 eggs
o ½ cup olive oil
o 1/3 cup cane sugar
o ½ cup milk
o 1 cup whole wheat flour
o 2/3 cup oats
o ½ cup flaxseed meal (or an additional ½ cup flour)
o ½ tsp salt
o 1 ½ tsp baking soda
o 1 small zucchini, grated (~1 ½ cups)
o 2 large carrots, grated (~1 ½ cups)
o 1 apple, cored and grated
o 1 cup walnuts, roughly chopped
Directions
1. Preheat oven to 375º and prepare a muffin tray (with muffin papers or spray).
2. In a large bowl, whisk together the eggs, olive oil, cane sugar, and milk.
3. Stir in the flour, oats, flaxseed, salt, and baking soda.
4. Fold in the zucchini, carrots, apple, and walnuts (leaving out some walnuts to put on top).
5. Ladle the batter into the prepared muffins trays and top with remaining walnuts.
6. Bake in the oven for 18 minutes or until desired doneness.
Right before everything shut down in 2020, I went on a spontaneous skiing trip to Vermont with my mom and brother. Because it was on such short notice, the only place to stay was a small B&B at the bottom of the mountain. The house looked like it also functioned as an antiques store as the walls and floors were adorned with thousands of antiques. In the morning, Ron (the owner of the B&B), served us zucchini carrot muffins, a combination I had never even heard of before. They were so delicious that I immediately started playing around with the ingredients when we got home and this is what I came up with. Shout out to Ron!