1 egg
1/2 cup raw honey
2 cups freshly grated zucchini
1 cup freshly grated carrots
1/3 cup extra virgin olive oil
6 ounces (11/4 cups) 100 percent stone-ground whole wheat flour
43/4 ounces (1 cup) rolled oats
1/4 cup finely chopped walnuts
2 tablespoons ground flax seed
2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon lecithin (granules or liquid)
1 teaspoon baking soda
11/2 teaspoon aluminum-free baking powder
Mix first 16 ingredients together in electric mixer for approximately 3 minutes until well blended. Add baking soda and baking powder; mix approximately 1 minute longer. Spoon into muffin pans and bake in oven at 325 to 350 degrees Fahrenheit for 20 to 25 minutes until cake tester comes out clean.
Optional variation: Sprinkle top of muffins with grated coconut before baking.
