Carrot zucchini muffins

I have been trying to find a good recipe for breakfast muffins and haven't found one yet but I found a sweet muffin which has a ton of vegetables and a ton of flavor in them. Bingo. Next time I am going to reduce the amount of sugar a little bit more and will serve as breakfast muffins. The kids love it and I like it because of the veggies in it

Carrot Zucchini Muffins

Ingredients:

1. 2 cups grated carrot
2. 1 cup grated zucchini
3. 1 cup wide grated apple
4. 1/2 cup coconut flakes
5. 1/4 cup almond slivers
6. 2 tablespoons poppy seeds
7. 1 3/4 cups all purpose flour
8. 2 eggs lightly beaten
9. 1/2 cup canola oil
10. 2 teaspoons baking soda
11. 1 teaspoon vanilla extract
12. 1 teaspoon cinnamon
13. 3/4 cup sugar
14. 1/2 teaspoon salt

Toss together the carrots, zucchini, apples, coconut flakes, almond flakes, poppy seeds and set aside

Beat together the eggs, vanilla, oil, sugar and salt for 5 minutes. Add the flour and baking soda to this and mix. Fold in the veggie mix

Preheat oven to 350 degrees (375 for light colored pan)

Greece the muffin pan and add the muffin covers and divide the batter into 12 muffin cups. Bake for 20-25 minutes. let cool for 10 minutes and serve