Zucchini Carrot Breakfast Muffins

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My kids are muffin maniacs!!

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Steps

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Preheat oven to 350f line or grease muffin pan.

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In large mixing bowl , whisk together first 8 ingredients.

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In a separate bowl , mix together oil , juice , agave , zucchini and carrot.

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In a small sauce pan , heat flax and water over medium heat and stir constantly until thick and gooey--similar to the texture of egg white.

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Stir into zucchini / carrot mixture.

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Stir the wet ingredients into the dry ingredients to make a batter.

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Spoon into muffin pan.

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Bake for 23 to 25 minutes until tops are lightly browned.

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Ingredients

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all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground cloves, flax seeds, safflower oil, zucchini, carrot, prune juice, agave nectar