Hearty Protein Veggie Muffins

These stick to your ribs muffins are full of flavor. Packed with collagen protein and healthy vegetables with just a touch of sweetness – perfect for guilt free on the go. They make a great breakfast, lunch or pre-workout snack.

1 small sweet potato
1 medium zucchini
2 carrots
1 1/4  cups flour
1 cup oats
1 T brown sugar
1 scoop PE Chocolate Collagen
1/4 c mini chocolate chips
1/2 t salt
1 T baking powder
1 cup milk
1/4 c vegetable oil
2 large eggs
1 t vanilla

Preheat oven to 425. Grease a muffin tin.
Peel sweet potato and carrots. With food processor set to grate – process vegetables. Once your vegetables are grated, remove them from bowl and switch to chopping blade. Pulse  vegetables until finely processed being careful not to turn them to mush. Use paper towels or cheese cloth to remove excess water. You should have about 2 cups of vegetables.
Add vegetables to large bowl. Add the dry ingredients including the chocolate chips. Whisk to combine. Set aside.
In medium bowl beat wet ingredients together until light. Pour the wet ingredients into the dry ingredients. Blend just to combine.
Fill muffin cups about three quarters full. Bake 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Enjoy!Veggie Muffins

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