These delicious muffins are ideal for busy mornings when you want to put something healthy in your mouth but don’t have the time. The recipe was given to me by my friend who eats very healthy. My 18-month baby absolutely loves them so it’s a winner for both of us! You have the option to make them with regular eggs but I’ve veganized them and made it with flax seed instead. So they are completely vegan-friendly! They freeze beautifully, so you can take the quantity that you want the night before and place it in the fridge until you ready to warm up in the microwave. Just for 30-40 seconds. You can also enjoy this breakfast on the go!
How to make a flax egg?
My rule is simple: For every 1 Tbsp ground flax seeds, you will need 2 1/2 Tbsp hot boiling water. In this recipe, you’ll need 2 Tbsp ground flax seeds and 5 tbsp hot boiling water. Mix well with a fork and set aside for 5 minutes.
*If you choose to use the flax egg as a binder you will need to start with that first.
1). Grate the carrots and the zucchini, add the oil, honey, water and mix in one bowl. (If using eggs add them now).
2).In another bowl mix the flour, baking soda, cinnamon, oat bran.
3). Combine between the two.
4). Add the flax egg, mix gently.
5). Prepare large muffin tin trays with muffin cups in each cavity. (Or any size you choose)
6). Bake on 350 for 25-30 minutes. Check with a knife or toothpick until comes out dry.