ZUCCHINI CARROT OATMEAL BREAKFAST MUFFINS

If you follow my Instastories, you would know how obsessed I’ve been with these Healthy Everything Oatmeal Breakfast Muffins lately. They’re just too perfect for my stage of life right now. I’m a new mom to little Harper baby and I don’t have a ton of time to spend on breakfast most mornings. Plus they have everything I want out of breakfast packed into a delicious, jumbo baked good.

INGREDIENTS

• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• 2½ cups old-fashioned oats, divided*
• ¼ cup walnuts, chopped**
• ½ cup raisins***
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup grated zucchini
• 1 cup grated carrot
• 1 cup mashed banana, from 2 large or 3 medium super ripe bananas
• ½ cup unsweetened apple sauce
• 3 tablespoons maple syrup
• 1 teaspoon vanilla

DIRECTIONS

1. Preheat your oven to 350 degrees and spray 5 jumbo muffin cups or 5 small ramekins with cooking spray.
2. Prepare your flax eggs by mixing together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Set aside to thicken.
3. Place 2 cups of old-fashioned oats into a food processor or blender (leaving the remaining ½ cup of oats to add to the muffins later) and blend until a fine flour forms. Pour the flour into a mixing bowl.

For the full step please click the link : theconscientiouseater.com

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