Carrot Zucchini & Walnut Muffins


Add sugar to any vegetable and they taste better. That’s my motto.


1 cup flour

½ cup oats

1 ½ cups whole wheat flour

2 scoops protein powder (use a flavor that will compliment or no flavor)

1 ½ cups sugar

1 tablespoon baking powder

1 teaspoon salt

1 ½ teaspoons cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ cup chopped walnuts

¾ cups melted butter, cooled

3 large eggs + 1 egg white

1/2 cup milk

1/4 cup yogurt

1/2  cup shredded carrots

1/2  cup shredded zucchini


Preheat oven to 350 degrees. Grease muffin cups.

Whisk together dry ingredients in a large bowl.

In a separate bowl, whisk together cooled melted butter, eggs, milk, and yogurt. Stir in grated carrots and zucchini.

Combine wet and dry ingredients until just mixed. Fill muffin tins ¾ full and bake for about 20 minutes.

Cool on rack.


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