Morning Glory Muffin

Ingredients

• 1 – 8 oz. pkg. Green Giant® Simply Steam Sauced Veggies Honey Glazed Carrots
• 1 – 10 oz. pkg. Green Giant® Simply Steam Zucchini Spirals
• 1 small apple, peeled and grated
• ½ C. whole wheat flour
• ½ C. oat flour
• 2 Tbsp. flaxseed meal
• 1 tsp. Spice Islands® Ground Saigon Cinnamon
• ½ tsp. Spice Islands® Ground Ginger
• 1 tsp. Clabber Girl® Baking Powder
• ½ tsp. Clabber Girl® Baking Soda
• ¼ C. coconut oil, melted
• 1 large egg, beaten
• ¼ C. milk
• ¼ C. Grandma’s® Molasses
• ¼ C. dried fruit (raisins, cranberries, or chopped dates)
• ¼ C. chopped nuts, plus more for topping

Directions

1. Preheat oven to 350°F and line a muffin tin with paper liners or spray generously with nonstick spray, such as Baker’s Joy® Nonstick Spray with Flour. Set aside.
2. Cook the carrots according to package directions. When done, pour into a bowl to cool. When cool enough to handle, chop into small pieces.
3. Cook the zucchini according to package directions. When done, place it in a colander to drain. Once cool enough to handle, place it in a clean kitchen towel and squeeze out any excess water.
4. In a medium bowl, mix the carrots, zucchini and grated apple; set aside.
5. In a large bowl, whisk together the whole wheat flour, oat flour, flaxseed meal, cinnamon, ginger, baking powder and baking soda.
6. To that bowl, add the melted oil, egg, milk and molasses and mix well.
7. Stir in the carrot mixture, dried fruit and nuts until thoroughly incorporated.
8. Scoop into the prepared muffin tin and sprinkle the tops with nuts, if desired.
9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool before serving. Best stored in the refrigerator.