I have officially pulled myself out of the Thanksgiving coma. It was nice to live in a fog of mashed potatoes and pumpkin pie for a few days, but my body was definitely missing its giant helpings of raw fruits and vegetables. And I don’t even want to think about dessert for a few weeks.
That being said, let’s make muffins!
I promise I’m not contradicting my anti-dessert claim, here. These are not “dessert-masquerading-as-breakfast” muffins. They are not double chocolate chunk muffins. They are not gooey gobs of sugar and fat that destroy the good name of “blueberry” muffins.
No, they are made of fruits and vegetables, like all good muffins should be! This is a tasty breakfast idea for those of you who are getting tired of oatmeal (a.k.a WEIRDOS). This recipe is from VegNews and I followed it to a T (that’s how great the ingredient list looked!).
Veggies for Breakfast Muffins
Makes 6 giant muffins or 12 regular 🙂
1/3 cup hot water
1/4 cup ground flaxseed
1/3 cup agave nectar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup applesauce
1 cup grated zucchini
1 cup grated carrot
1 apple, grated
1-3/4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees. In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens.
2. In a small bowl, combine agave nectar, maple syrup, vanilla, and applesauce. Add in zucchini, carrot, and apple. In a medium bowl, combine flour, baking powder, cinnamon, and salt. To agave mixture, add flaxseed mixture and stir to combine. Mix dry ingredients to wet, and stir to combine.
4. Spread butter or jam as desired, serve, and enjoy!
My husband gobbled all of these up before I even had a chance to eat a second one! I guess I’ll have to whip up another batch; after all, you can’t eat too many veggies, right?
~ Becky, a skinnyfat girl