Carrot & Zucchini Oatmeal Muffins

'Agave Nectar can be used for this recipe instead of sugar'

Ingredients:

½ cup rolled oats

1 ½ cups Whole Wheat flour

1 cup self-raising flour

1 ½ cups sugar

1 tablespoon baking powder

1 ½ teaspoons ground cinnamon

3 large eggs + 1 large egg white

1 teaspoon salt

1 cup grated carrot

1 cup grated zucchini

¾ cup raisins

¾ cup oil

Method:

Preheat oven to 350 degrees

Take the dry ingredients and mix them into a large bowl and set aside

In a separate bowl, whisk the eggs and oil

Stir in the grated zucchini and carrots

Add them to the dry ingredients and stir until combined

Spoon mixture into muffin cases until ¾ full and bake for approximately 20 minutes

To test insert cake tester into muffin

If the cake tester comes out clean the muffins are ready