Name: Veggie Muffins
Ingredients: 1 tbsp ground flax mixed with 3 tbsp water; 360 g (2 ½ cups) all-purpose flour (can replace up to ⅓ with whole wheat); 1 tbsp baking powder; 1 tsp salt; 14 oz carrot and zucchini, about 2 ½ cups grated; 2 cups oat milk; ¼ cup extra-virgin olive oil; Everything spice or sesame seeds, to top

Description

Your little ones won’t even be able to tell the good nutrients their getting in each bite.

Ingredients

Scale

1 tbsp ground flax mixed with 3 tbsp water
360 g (2 ½ cups) all-purpose flour (can replace up to ⅓ with whole wheat)
1 tbsp baking powder
1 tsp salt
14 oz carrot and zucchini, about 2 ½ cups grated
2 cups oat milk
¼ cup extra-virgin olive oil
Everything spice or sesame seeds, to top

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Instructions

Mix flax and water. Sit for 5 minutes.
Combine dry ingredients, sifting baking powder.
Add veggies to dry ingredients.
Combine wet ingredients. Add to dry. Mix. Add more milk by the teaspoon if mixture is too dry.
Top with Everything spice or sesame seeds.
Scoop into muffin tin lined with papers.
Bake at 350 degrees or 25-30 minutes. Enjoy your veggie muffins!