Zucchini Carrot Oatmeal Muffins
Ingredients:
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 3 eggs
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1 and 1/2 cups whole wheat flour
- 3/4 cup olive oil
- 1 cup applesauce
- 1/2 cup local maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin seeds
Directions:
- Preheat oven to 350 degrees. Grease a muffin pan with cooking spray.
- Mix dry ingredients in a large bowl and set aside.
- In a separate bowl, whisk eggs, oil, vanilla extract, applesauce, and maple syrup. Stir in zucchini and carrots.
- Add the wet ingredients to the dry ingredients and stir.
- Fill muffin tin 3/4 full and top with pumpkin seeds and bake for ~20 min, or until an inserted toothpick comes out clean.
Yield:
20 muffins
Nutrition Tip
Carrot’s claim to fame is eye health and that is because they are a great source of beta-carotene which is converted to vitamin A in the liver. Vitamin A is an important nutrient for the health of our bones, teeth, skin and eyes. These crunchy, tasty vegetables are also a great source of fiber, potassium, vitamins B6 and K, and antioxidants. In addition, carrots rank low on the glycemic index which can help regulate blood glucose levels. We are mostly familiar with the orange-colored carrot, but look for the purple, red, black, white and yellow varieties as well. Eat them raw as a snack or add them to salads, stir fries, soups, and smoothies. Carrots are extremely versatile and can be steamed, mashed, grated, baked and stewed. Try carrot fries as a healthy alternative to French fries.
Source: Dana-Farber Brigham Cancer Center
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