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Zucchini Cheddar Muffins

This recipe is: egg-free, oat-free, peanut-free

WHAT YOU NEED:

  • 1 medium carrot, shredded
  • 1 zucchini, shredded
  • 1 cup cheddar cheese, shredded
  • 1/2 cup milk (cow’s, soy or almond)
  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 2 tbsp ground flax + 6 tbsp water
  • 2 cups of all-purpose flour
  • 1 tbsp baking powder

WHAT YOU DO:

  1. Preheat oven to 350 degrees F.
  2. Make your flax egg by adding the ground flax seeds to water, stir and let sit for 10 minutes or more, while you prepare other ingredients.
  3. Shred carrot and zucchini and put in a thin dish towel. Twist and squeeze out all the extra water. (Save the water, it’s super healthy).
  4. Add the vegetables, cheese, milk, yogurt, olive oil and flax eggs to a bowl.
  5. Mix the flour and baking powder, then gradually mix into the wet ingredients. Stir gently until combined, do not over stir!
  6. Place the batter into 12 greased or lined muffin tins.
  7. Bake for 20 to 25 minutes until cooked through. Remove from pan and let cool.