Zucchini Carrot Breakfast Muffins

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons flax seeds, ground, plus 6T water
• 1/2 cup safflower oil
• 1 medium zucchini, shredded
• 1 small carrot, shredded
• 1 cup prune juice
• 1/4 cup agave nectar or 1/4 cup maple syrup

1. Preheat oven to 350F Line or grease muffin pan.
2. In large mixing bowl, whisk together first 8 ingredients.
3. In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
4. 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. Stir into zucchini/carrot mixture.
5. Stir the wet ingredients into the dry ingredients to make a batter.
6. Spoon into muffin pan.
7. Bake for 23 to 25 minutes until tops are lightly browned.

flour, whole wheat flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground cloves, flax seeds, safflower oil, zucchini, carrot, prune juice, maple syrup

Taken from www.food.com/recipe/zucchini-carrot-breakfast-muffins-433195 (may not work)