Clean Egg & Zucchini Muffins

Clean Egg & Zucchini Muffins
Clean Egg & Zucchini Muffins

Serving: 12 muffins

Recipe adapted from Oxygen Magazine

INGREDIENTS

  • 14 egg whites
  • 4 whole eggs
  • 4 scallions, chopped
  • 2 carrots, shredded
  • 1/2 red pepper, minced
  • 1/2 zucchini, shredded
  • 1/2 tsp. basil
  • 1/4 tsp. oregano
  • Sprinkle of sea salt and pepper

INSTRUCTIONS

  1. Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
  2. Combine veggies in a large bowl and fill each muffin tin about 2/3 full. Whisk eggs and seasonings in a large mixing bowl and using a 1/3-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.
  3. Bake muffins for 30 minutes, until they’ve risen and are slightly browned. Enjoy!

12

NUTRITIONAL INFORMATION

Serving Size: 1 muffin • Calories: 56 • Fat: 2 g • Carbs: 3 g • Fiber: 1 g • Protein: 7 g • WW Points+: 1 pt

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