hearty breakfast muffins
2 organic carrots, peeled and shredded
2 bananas mashed
1 organic zucchini, cleaned and
shredded
1/4 cup apple sauce
1/4 cup coconut yogurt
1/2 cup pumpkin
1 cup organic whole wheat flour
1 1/2 teaspoon baking powder
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/2 dried cranberries
1 teaspoon salt
1/2 teaspoon ginger
Preheat
oven to 375 degrees. Grease muffin tins with some coconut oil.
Mix
carrots, banana, zucchini, apple sauce, yogurt and pumpkin until fluffy. Add the
remaining ingredients to the mixer and combine until batter is thoroughly
mixed.
Scoop
batter into muffin tins and bake for about 20 minutes. Let the pan cool for 10
minutes before removing the muffins.
