Harvest Breakfast Muffins

These muffins are a perfect way to start the morning and sneak some veggies in! Another wonderful thing is that they can be batch prepared and you can just warm them up for a few seconds in the microwave when you're ready to eat! 

Ingredients

• 2 tbsp. ground flaxseeds
• 1/4 cup water
• 1 cup / 130g AP flour
• 1 cup / 150g whole wheat flour
• 1 1/2  tbsp. baking powder
• pinch of salt
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 1/2 tsp cinnamon
• 1 large carrot, grated
• 1 medium zucchini, grated
• 1 medium orange, juiced and zested
• 1/2 cup almond milk
• 1/2 cup / 115g packed brown sugar (more to taste)
• 1/3 cup oil
• 1 tbsp. vanilla extract 
• 1/4 cup / 60 ml maple syrup
• 1/3 cup / 90g applesauce
• Heaping 1/3 cup / 50g walnuts, chopped 
• 1/3 cup / 60g golden raisins

Instructions

Follow along with the video: https://youtu.be/O7J36_eFT6A

1. Preheat oven to 350 degrees. 
2. Line and grease a muffin tin. 
3. Combine the flaxseeds and water. Stir. Set aside to thicken for about 5-10 minutes. 
4. Grate zucchini and carrot in a bowl. Chop walnuts. Set aside. 
5. Combine AP flour, whole wheat flour, baking powder, and spices in medium bowl. Gently whisk to combine. 
6. Combine oil, flax egg, orange juice and zest, vanilla extract, maple syrup, applesauce, and brown sugar in a large bowl. 
7. Add half of the dry ingredients to wet ingredients. Whisk gently to combine.
8. Add remaining half of dry ingredients to bowl and whisk again. 
9. Fold in carrot, zucchini, raisins, and walnuts. 
10. Dispense batter into prepared muffin tin and bake at 350 for 25-35 minutes.