Zucchini Carrot Muffins
Please note: there are no eggs in this recipe. The "flax egg" is the tablespoon of ground flaxseed + the water. This is a way to bind things together without using an egg. If packing these for your child’s lunch, bake these the day before and store in an air-tight container.
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- ½ cup coconut sugar
- ⅓ cup vegetable oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour or all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup mashed ripe bananas
- 1 cup grated zucchini; skin on squeezed
- 1 cup grated carrots
Preheat oven to 375°F. Lightly spray a muffin pan with non-stick baking spray or line a muffin pan with liners and set aside. Combine the flaxseed meal and water in a small bowl and mix together. Let sit for about 5 minutes to thicken.
Using a large mixing bowl, add in the "flax egg" (the flax + water mixture), and mix with the coconut sugar, vegetable oil, sour cream and vanilla extract. In a separate mixing bowl, mix together the dry ingredients: the whole-wheat flour, baking powder, baking soda and kosher salt.
Add the flour mixture to the wet ingredients and stir until just combined. Mix in the bananas, grated zucchini, and grated carrots and stir to combine. Divide batter evenly into 12 muffin cups and bake for about 28 to 30 minutes, OR until a tester inserted comes out clean. Allow the muffins to cool for at least 5 to 10 minutes before serving.