Zucchini Carrot Breakfast Muffins

Ingredients

• 1 Cup Zucchini - 1 cup grated, Grate, then lightly squeeze so it is not dripping.
• 1 Cup Carrots - 1 cup grated, grated
• 1 Cup Rolled oats - 1 cup
• 1 Cup Whole-wheat flour - 1 cup
• 2 Tablespoon Ground flaxseed - 2 tablespoons
• 0.5 Cup Unsweetened almond milk - 1/2 cup
• 0.33 Cup Maple syrup - 1/3 cup
• 0.25 Cup Neutral vegetable oil - 1/4 cup
• 2 Teaspoon Baking powder - 2 teaspoons
• 1 Teaspoon Ground cinnamon - 1 teaspoon
• 0.5 Teaspoon Fine salt - 1/2 teaspoon
• 0.5 Cup Walnuts - 1/2 cup chopped, chopped

Instructions

1. Preheat and prep vegetables

   1. *Preheat the oven to 375°F* and line a 12-cup muffin tin. *Grate the zucchini and carrots*, lightly squeeze the zucchini so it is not dripping, and *chop the walnuts*.

2. Mix wet ingredients

   2. In a large bowl, whisk together the *ground flaxseed*, almond milk, maple syrup, and oil; let stand for *5 minutes* to thicken slightly.

3. Add vegetables and oats

   3. Stir in the *grated zucchini and carrots* until evenly coated, then fold in the *rolled oats*.

4. Finish the batter

   4. Add the whole-wheat flour, baking powder, cinnamon, and salt; *fold gently* just until no dry flour remains. Stir in the *chopped walnuts*.

5. Fill and bake

   5. Divide the batter evenly among the muffin cups, filling each about *three-quarters full*. Bake for *20 to 23 minutes*, until the tops spring back and a toothpick comes out clean.

6. Cool and store

   6. Let muffins cool in the pan for *5 minutes*, then transfer to a wire rack to *cool completely* before storing for meal prep.