With the weather gorgeous and school ending, we are ready to be outside. These oh-so-tender little morning muffins are a great grab-and-go to get you there. They taste like a cross between carrot cake and zucchini bread—for good reason: They’re packed with cinnamon, apple, carrot, zucchini, toasted nuts and fresh squeezed orange juice—and they’re made with organic whole wheat flour, which is high-protein, to boot. P.S. This is a great way to use up that extra apple, zucchini and half-bag of mini carrots you’ve got hanging around. Continue Reading…
