Vegetable-Packed Breakfast Treat (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 egg
02 - 1/2 cup brown sugar, packed
03 - 1/3 cup sugar
04 - 1/3 cup coconut oil, melted (may sub. melted butter or vegetable oil)
05 - 1/4 cup sour cream
06 - 2 tsp vanilla extract
07 - 2 tsp ground cinnamon
08 - 1 cup all-purpose flour
09 - 1/2 tsp baking powder
10 - 1/2 tsp baking soda
11 - pinch of salt
12 - 1 cup shredded carrots
13 - 1 cup shredded zucchini or yellow squash
14 - 1/2 cup chopped pecans or walnuts

# Instructions:

01 - Preheat oven to 350. Grease muffin tin.
02 - In medium size mixing bowl, combine egg, brown sugar, sugar, coconut oil, sour cream, vanilla and cinnamon.
03 - Add shredded carrots and zucchini. Mix until combined.
04 - In small mixing bowl, mix dry ingredients.
05 - Add dry ingredients to wet ingredients and mix until just combined.
06 - Fold in chopped nuts until just combined. (optional)
07 - Spoon batter into greased muffin tin and bake for 20 minutes or until toothpick comes out clean.

# Notes:

01 - Muffins will be sticky (and delicious!)
02 - You can substitute yellow squash for zucchini if preferred
03 - Store in an airtight container at room temperature for up to 3 days or freeze for longer storage

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