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Zucchini Beet Muffins

Don’t let the bright pink batter scare you – these little nutrient-packed gems are sure to please any muffin lover!

1 cups whole wheat flour
1 cup oats
1/2 cup maple syrup (deep amber preferably)
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 egg
1 cup milk (I prefer almond)
1/2 cup apple sauce, unsweetened (or finely grate 1 medium-large apple)
1/2 cup shredded beets
1/2 cup shredded zucchini
1/4 cup flaxseed meal
1/4 cup walnuts, chopped

Preheat oven to 400 degrees F. Stir together dry ingredients. Make a well in center.
Beat egg, combine liquid ingredients.
Add liquid to dry, and nuts and combine all.
Spoon into muffin cups.
Bake for 25 to 28 minutes.