Garden Vegetable Muffins

While I was recovery from my surgery on my foot, I was trying to find something somewhat healthy to eat while I was recovery since I couldn't eat my diet plan. These muffins are really good for making it the first time. They taste like gingerbread muffins. I also made a fuel muffins that I will post on the next one.

Gardent Vegetable Muffins

Ingredients:

1 C all-purpose flour

1 C whole wheat flour

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 C granulated sugar

1/2 C brown sugar, lightly packed

1/3 C vegetable oil

3 large eggs

1 tsp vanilla extract

1 C grated sweet potato (about 1 medium sweet potato)

1 C grated carrot (about 1 large carrot)

2 C grated zucchini (about 1 large zucchini)

1 tsp grated lemon OR orange zest

1 tbsp chia seeds or ground flaxseed

3/4 C chopped walnuts (optional)

Directions: 

1. Preheat oven to 350 F. Line muffin tin with paper liners.

2. In a small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.

3. In a larger bow, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, zest, seeds and nuts. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough).

4. Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and toothpick comes out clean.

5. Cool in pans for 10 minutes before removing to rack to cool completely... best eaten warm, either or "fresh" out of the microwave.

Enjoy!