I admit it. I'm not a morning person, and sometimes my kids' breakfast suffers. Cold cereal. A banana and a cheese stick. A bag of Cheerios in the car. It creates a bit of mommy guilt.
For the first day of school, however, I decided throw the guilt aside and make some muffins. The fact that these portable goodies are actually hiding vegetables is a bonus!
Sorry for the lack of photos. I baked these at 10:30 at night, which, come to think of it, might explain why I'm not a morning person!
Enjoy!
Zucchini Muffins
Created by Rachel at Simple Girl
3 eggs
3/4 cup canola oil
2 cups, unpeeled grated zucchini
3/4 cup brown sugar
1/2 cup agave nectar
1 Tablespoon vanilla
3 cups white whole wheat flour
1 teaspoon kosher salt
1 teaspoon soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
Mix ingredients. Spray muffins tins. Fill 1/2 - 2/3 full with batter. Bake 15 - 18 minutes at 350 degrees on the top shelf.
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