Good Morning Muffins
 
Prep time
Cook time
Total time
 
Scrumptious Good Morning Muffins loaded with zucchini, carrots, buckwheat, chia seed and hemp seed
Author:
Recipe type: Breakfast / Snack
Serves: 12 muffins
Ingredients
  • 200g (7 oz) Zucchini - cut into big slices
  • 160g (5.6 oz) Carrots- cut into big slices
  • 146g (1 cup) Buckwheat Flour (or rice flour)
  • 64g (1/2 cup) Arrowroot Starch (or tapioca flour / glutinous rice flour)
  • 2 tablespoon Pixie Dust
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 88g (1/2 cup) Extra Virgin Olive Oil
  • 1 tablespoon Maple Syrup (or Honey)
  • 4 medium Eggs
  • 1 tablespoon Hemp Seeds
  • 1 tablespoon Chia Seeds
  • 1 teaspoon Dried Rosemary - minced
  • 1 teaspoon Dried Thyme
  • sprinkle of Ground Oats & Hemp Seeds
Instructions
  1. Pre-heat the oven to 170C (350F)
  2. Use the food processor to finely chop the cut carrots. Then add in the zucchini to chop finely. Next add in the rest of the ingredients (except sprinkling ingredients) and mix well. If you do not have a food processor, finely grate the zucchini and carrot, and mix with the rest of ingredients in a big bowl by hand.
  3. Pour them into muffin cups, sprinkle on ground oats and hemp seeds and bake for 30 minutes, until toothpick comes out clean. Once they done. cool them on the rack for 30minutes before devouring them (if you can wait).
Notes
* I use the food processor to finely chop the zucchini and carrots, and mix the rest of the ingredients. Alternatively you can finely grate the vegetables and mix the rest in a big bowl by hand.
* If you are using whole wheat flour, the weight will be the combination buckwheat flour and arrowroot starch. And you can omit the pixie dust.
Recipe by at https://justasdelish.com/?p=15059