Easter Ginger, Carrot & Zucchini Breakfast Muffins

• 1-3/4 cup Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 3/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Ginger
• 1/3 cups Ground Flax Seed
• 1/4 cups Oat Bran
• 1/2 cups Brown Sugar
• 1/2 cups Unsweetened Shredded Coconut
• 3 whole Large Eggs
• 3/4 cups Canola Oil
• 1/4 cups Honey
• 1 Tablespoon Agave
• 1 teaspoon Vanilla Bean Paste (or Regular Vanilla Extract)
• 1/2 teaspoons Vanilla Extract
• 2 whole Large Carrots, Peeled And Grated
• 1 whole Medium Zucchini, Grated
• 1 whole Medium Apple, Peeled And Grated

1. 1. Preheat oven to 350 degrees F.
2. 2. In a large bowl mix the flour, baking powder, baking soda, salt, cinnamon, ginger, flax, bran, brown sugar, and coconut. Set aside.
3. 3. In another bowl, whisk the eggs, oil, honey, agave, vanilla extract, and vanilla bean paste. Stir in the carrots and apple, and zucchini.
4. 4. Fold the wet ingredients into the flour mixture just until moistened. Divide batter evenly into a lightly oiled muffin pan, or fill muffin cups (makes up to 20 standard sized muffins).
5. 5. Bake for 18-20 minutes. Remove from pans and allow to cool completely on a cooling rack before storing them.

whole wheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground, ubc, brown sugar, shredded coconut, eggs, ube, ubc, vanilla bean paste, vanilla, carrots, zucchini, apple

Taken from tastykitchen.com/recipes/breads/easter-ginger-carrot-zucchini-breakfast-muffins/ (may not work)