Carrot & Zucchini Whole Grain Muffins Ingredients:
- 1 1/2 cups White Whole Wheat Flour
- 2 tablespoons wheat germ
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup granola
- 1/3 cup canola oil
- 1/3 cup honey
- 1 large egg, slightly whipped
- 1 teaspoon vanilla
- ½ cup finely grated, peeled carrot
- 1 cup low-fat buttermilk
- ½ cup finely grated zucchini, with peeling
Streusel:
- ½ cup granola
- 1 tablespoon honey
Directions:
Preheat the oven to 350 degrees. Combine streusel ingredients in a small bowl and set aside. In a large mixing bowl, whisk together dry ingredients, set aside. Add remaining ingredients to a mixing bowl, and stir. Combine and stir wet and dry ingredients. Line muffin tin with paper cup holders and fill 2/3 full, add approximately 1 teaspoon streusel to the top of each muffin. Bake 15-17 minutes or until your whole grain muffins are golden.
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