Zucchini Carrot Breakfast Muffins

• Produce

  • 1/2 cup Apple
  • 1 cup Carrot
  • 1 cup Zucchini

• Refrigerated

  • 2 Omega-3 eggs

• Pasta & Grains

  • 1/2 cup Flake oats, large

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Brown sugar, packed dark
  • 2 tsp Cinnamon
  • 1/4 cup Flaxseed or ground flaxseed meal, ground
  • 2 tbsp Wheat germ, natural
  • 2 cups Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 1/4 cup Pumpkin seeds, unsalted raw

• Dairy

  • 1 cup Skim milk

• Other

  • ¼ cup (60 mL currents (optional

Found on noshingwiththenolands.com

Description

Ingredients

• Dry Ingredients
• 2 cups (500 mL) whole wheat flour
• ¾ cup (175 mL) packed dark brown sugar
• ½ cup (125 mL) large flake oats
• ¼ cup (60 mL) ground flaxseed or ground flaxseed meal
• ¼ cup (60 mL) unsalted raw pumpkin seeds
• ¼ cup (60 mL) currents (optional)
• 2 Tbsp (30 mL) natural wheat germ
• 2 tsp (10 mL) baking powder
• 2 tsp (10 mL) cinnamon
• Wet Ingredients
• 1 cup (250 mL) skim milk
• ½ cup (125 mL) canola oil
• 2 omega-3 eggs
• 1 cup (250 mL) finely grated zucchini (see note)
• 1 cup (250 mL) finely grated carrot (see note)
• ½ cup (125 mL) finely chopped apple, peel on

Directions

• METHOD
• Preheat oven to 375°F (180°C). Line a muffin tin with 12 large paper muffin liners.
• In a large bowl, whisk together all of the dry ingredients.
• In a medium bowl, whisk together all of the wet ingredients.
• Pour wet ingredients into the dry ingredients and stir just to combine.
• Using a large ice cream scoop, scoop the mixture equally into the muffin liners.
• Bake for 25 to 30 minutes or until a cake tester inserted into centre of a muffin comes out clean.
• Allow pan to cool slightly on a cooling rack for 5 minutes. Remove muffins from the pan and continue cooling before storing.
• Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months.
• Ingredient Note:
• Grated Vegetables—When grating the zucchini and carrot, you need to choose the finest grate on your hand-held grater or food processor.
• Makes 12 muffins One serving = 1 muffin
• Per serving: 297 Calories, 14 g Total Fat, 1.5 g Saturated Fat, 0.2 g Trans Fat, 83 mg Sodium, 36.4 g Carbohydrate, 4 g Fibre, 16.3 g Sugars, 13.5 g Added Sugars, 7.4 g Protein
• Carbohydrate Choices: 2
• Flaxseed 101
• • Flaxseed comes whole, ground or as a meal.
• • For economy, buy flaxseeds whole and then grind them up in a coffee bean mill.
• • Don’t become overzealous and grind them into flour. Just keep pulsing until it looks like coarse sand.
• • Once flaxseed has been ground, store in a covered container in the fridge. It will stay fresh for up to three months.
• • You can buy flaxseed already ground, located in the refrigerated section of your grocery store. That’s the big tip-off—you need to store it your fridge as well.
• • Flaxseed meal and ground flaxseed are not standardized. Depending on the company you purchase your ground flaxseed from there can be varying amounts of fat in their ground flaxseed. The fat is a heart healthy fat and you don’t want too little, so for heart health choose ground flaxseed or, better yet, grind your own.
• • Whole flaxseeds are difficult to digest and act as a laxative. Grind them up and your body will absorb the omega-3 fatty acids and the plant lignins.
• Health Bite
• Ground flaxseed can help lower your cholesterol, which can help reduce your chances of developing heart disease. We recommend 1 to 2 Tbsp (15 to 30 mL) ground flaxseed per day.
• Sound the celebratory bells: flaxseed received a Health Claim from Health Canada in 2014 because of its ability to lower cholesterol.
• Flaxseed
• Flaxseed is grown in Alberta, Manitoba, New Brunswick, Nova Scotia, Prince Edward Island and Saskatchewan which is the leader, producing 82% of all flaxseed grown in Canada.