Zucchini Carrot Oatmeal Muffins

• Vegetarian

• Produce

  • 1 cup Carrot
  • 3/4 cup Raisins
  • 1 cup Zucchini

• Refrigerated

  • 3 Eggs, large

• Breakfast Foods

  • 1/2 cup Rolled oats

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 1 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 3/4 cup Oil

Found on yellowblissroad.com

Ingredients

• 1/2 cup rolled oats
• 1 cup all purpose flour
• 1 1/2 cup whole wheat flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 large eggs + 1 large egg white
• 3/4 cup oil
• 1 cup grated zucchini
• 1 cup grated carrot
• 3/4 cup raisins
• ½ cup rolled oats
• 1 cup all purpose flour
• 1½ cup whole wheat flour
• 1½ cups sugar
• 1 tablespoon baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon salt
• 3 large eggs + 1 large egg white
• ¾ cup oil
• 1 cup grated zucchini
• 1 cup grated carrot
• ¾ cup raisins

Directions

• 1. Preheat oven to 350 degrees.
• 2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
• 3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.
• Preheat oven to 350 degrees.
• Squeeze as much liquid as possible out of the zucchini and carrots.
• Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
• Fill muffin cups about ¾ full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.