Garden Oatmeal Muffins

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Another recipe from my favorite book. I have been trying to eat more vegetables with my diet and I found this recipe and it is perfect. I love the color and the flavour.

Ingredients

1 1/2 cups quick-cooking oats

1 1/2 cup milk

1 egg

1/2 cup apple sauce

1 cup whole wheat flour

1 cup all-purpose flour

1/2 cup packed brown sugar

3 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1 cup grated carrots

1 cut grated zucchini

Directions

In a small bowl cover oats with milk and let sit for 5 minutes and then add egg and applesauce, stir well. In medium bowl combine the rest of the ingredients until well blended. Spoon into greased muffin tins and bake at 400 F for 20 minutes.

Whole Wheat Zucchini Banana Muffins

Gosh it has been a long time since I have blogged! The move was successful and I am enjoying my new house. There is still boxes to be unpacked but the important stuff has been done and most importantly my kitchen! I made these muffins before the move but didn't have time to blog them. These were great! Zoe loved her first taste of muffins and demanded more. I loved how healthy they were and I didn't have to change a thing.

Ingredients:

2 1/2 Tbsp ground flax seed mixed with 1/2 cup + 1 Tbsp water

3 1/2 cups shredded zucchini (about 2 medium zucchini)
3 bananas, mashed
1 Tbsp vanilla
1 cup sugar

2 cups unbleached white flour
2 cups whole wheat flour
1/2 cup wheat germ
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground cloves or nutmeg
2 Tbsp cinnamon

Directions:

Preheat oven to 350 degrees. Lightly grease two muffin tins (24 muffins total) or use cupcake liners, set aside.

Combine ground flax and water, set aside. In large bowl, combine zucchini, bananas, sugar and vanilla. Add flax mixture. In medium bowl, combine dry ingredients. Add to wet ingredients in 2-3 batches. Mix until completely combined. Fill muffin tins 2/3 full.


Bake muffins for 30 minutes.