Zucchini & Carrot Breakfast Muffins

Dry Ingredients

2 cups whole-wheat flour (500 mL)

3/4 cup packed dark brown sugar (175 mL)

1/2 cup large flake oats (125 mL)

1/4 cup ground flaxseed or ground flaxseed meal (60 mL)

1/4 unsalted raw pumpkin seeds (60 mL)

1/4 currents (optional) (60 mL)

2 Tbsp natural wheat germ (30 mL)

2 tsp baking powder (10 mL)

2 tsp cinnamon (10 mL)

Wet Ingredients

1 cup skim milk (250 mL)

1/2 cup canola oil (125 mL)

2 omega-3 eggs (2)

1 cup zucchini, finely grated (250 mL)

1 cup carrot, finely grated (250 mL)

1/2 cup apple, chopped, peel on (125 mL)
1. Preheat oven to 375°F (180°C). Line muffin tin with 12 large paper muffin liners.
2. In a large bowl, whisk together all of the dry ingredients.
3. In a medium bowl, whisk together all of the wet ingredients.
4. Pour wet ingredients into the dry ingredients and stir just to combine.
5. Using a large ice cream scoop, scoop the mixture equally into the muffin liners.
6. Bake for 25 to 30 minutes or until a cake tester inserted into centre of a muffin comes out clean.
7. Allow pan to cool slightly on a cooling rack for 5 minutes. Remove muffins from the pan and continue cooling before storing.
8. Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months.