Equipment
- Muffin pan (12 cups)
Ingredients
- 2 cups grated veggies (carrots, zucchini, yellow squash or sweet potato)
- 1/2 cup low-sodium vegetable juice
- 1/3 cup plain low fat yogurt
- 2 Tbsp. honey
- 1/4 cup canola oil
- 2 eggs
- 1 3/4 cups whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup nutritional yeast
- 3 Tbsp. ground flaxseed
- 3 tsp. baking powder
- 1/2 tsp. iodized salt
- 1/8 tsp. cayenne pepper
- 1 tsp. dried Italian herb blend
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan with pan spray and set aside.
- Place the grated veggies onto a clean dish towel and wrap them up.
- Squeeze the juice out of the veggies until no moisture remains.
- Place the grated veggies into a large mixing bowl along with the vegetable juice, yogurt, honey, oil and eggs. Stir until combined.
- In a separate bowl, combine flour and all remaining dry ingredients.
- Add dry ingredients to wet ingredients. Fold in gently until just combined. Do not overmix as this can make the muffins tough.
- Spoon the mixture equally between the 12 muffin cups. Bake for 20-30 minutes or until a toothpick inserted comes out clean.
Notes
Customize muffins by swapping veggies or adding cooked ham or turkey.
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