Step 1

Preheat your oven to 350 degrees and spray 5 jumbo muffin cups or 5 small ramekins with cooking spray.

Step 2

Prepare your flax eggs by mixing together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Set aside to thicken.

Step 3

Place 2 cups of old-fashioned oats into a food processor or blender (leaving the remaining 1/2 cup of oats to add to the muffins later) and blend until a fine flour forms. Pour the flour into a mixing bowl.

Step 4

To the oat flour, add in the remaining dry ingredients, from the 1/2 cup remaining old-fashioned oats to the salt. Stir to combine.

Step 5

Grate your zucchini and carrot and coarsely chop into smaller pieces if desired. Place the zucchini into a paper towel or dish towel and squeeze out some of the excess water. Then add the zucchini and carrot into the mixing bowl with the dry ingredients.

Step 6

Add the remaining wet ingredients into the bowl with the dry ingredients and shredded vegetables and stir everything until just combined.

Step 7

Divide the batter evenly among the prepared muffin cups. Bake the muffins for about 26 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool for a few minutes in the pan before carefully removing them and allowing them to cool completely on a wire rack.

Step 9

Store in an airtight container in the fridge for a few days or freeze them and reheat as needed.

Step 10

To reheat a frozen muffin, place the frozen muffin onto a plate and microwave it on high for about 2 minutes.