Carrot Zucchini Muffins

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Sunday Morning.

Yoga in the backyard.

Cool breeze tickles my cheeks.

Cool grass massages my feet.

Smell of muffins baking entices my nose.

Love, love, love this Sunday Morning.

CARROT ZUCCHINI MUFFINS

adapted from vegweb.com

2 tablespoons ground flax seed
1 cup water
1/3 cup vegetable oil
1/3-1/2 cup honey or maple syrup
2 1/4 cups whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/8 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/2 to 1 cup walnuts, chopped
1 cup carrot, finely chopped or grated
1 1/2 cup zucchini, finely chopped or grated

Combine first 4 ingredients in a bowl. Combine the next 5 ingredients in another bowl. MIx the dry in with the wet ingredients until almost fully incorporated. Gently fold the last three ingredients until evenly distributed in the mixture.

Bake at 350 degrees for about 40 minutes. Alternative, bake in the toaster oven for 40 minutes, rotating the pan halfway through cooking time.

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