Hidden Veggies in the Muffins

Veggie Muffins

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 24 Muffins

These all natural muffins are not only delicious and moist, but super healthy because of all the shredded veggies.

They typically don’t last long around the house, but you can freeze them for later.

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Ingredients

  • 1 cup zucchini, grated
  • 1 cup yellow squash, grated
  • 1 cup carrot, grated
  • 2/3 cup grape seed oil
  • 1 cup organic raw sugar
  • 2 organic eggs, beaten
  • 2 teaspoon vanilla
  • 2 teaspoon baking soda
  • pinch of salt
  • 1 1/2 cups organic White flour
  • 1 1/2 cups organic Whole Wheat Flour
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins

Instructions

  • 1. Preheat oven to 350.
  • 2. Mix all ingredients together.
  • 3. Add muffin cups to baking pan.
  • 4. Fill each muffin cup half way.
  • 5. Bake muffins for 15 minutes.
  • 6. Allow to cool. YUM!

Instructions

  • 1. Preheat oven to 350.
  • 2. Mix all ingredients together.
  • 3. Add muffin cups to baking pan.
  • 4. Fill each muffin cup half way.
  • 5. Bake muffins for 15 minutes.
  • 6. Allow to cool. YUM!

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About Chef

Dr. Olivia Joseph

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