Veggie Chickpea Breakfast Muffins

1 small zucchini (3/4 cup squeezed and packed)
1 small/medium carrot (1/2 cup shredded carrots)
1/2 cup chickpeas
2 large eggs
1/4 cup maple syrup (this alone gives a mild sweetness to the muffins)
1/4 cup brown sugar or maple syrup (add this if you want a sweeter muffin)
1/4 cup butter, softened or melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup rolled *oats
1/4 cup unsweetened *shredded coconut
1/2 cup yogurt chips or white chocolate chips
1 1/2 cups flour: I use 3/4 cup whole wheat pastry flour and 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda

original recipe

Set a rack in the center of the oven and pre-heat to 375-F. Grease muffin tin or use muffin liners and spray with cooking spray.
Shred the zucchini in a food processor. Pour into a towel and squeeze out the excess moisture. Measure out 3/4 cup zucchini and set aside.
Shred the carrot in the processor. Measure out 1/2 cup of carrot and leave it in the processor. Add the zucchini back into the food processor.
Add the chickpeas, eggs, maple syrup, brown sugar (if using), butter, vanilla, cinnamon, and salt. Blend until smooth.
*Optional step: Add the oats and pulse a few times to break them up slightly, especially if they are on the thicker side. Also add the shredded coconut if they are particularly long or thick.
Pour the mixture into a bowl and fold in the nuts, shredded coconut, and yogurt chips.
Place a sifter over the bowl and add whole wheat pastry flour, all purpose flour, baking powder, and baking soda; fold just until incorporated.
Fill muffin cups all the way to the top.
Bake for 20-25 minutes, or until a knife inserted into the center comes out clean, or with a few moist crumbs attached.
Cool in the pan for 5 minutes and then remove to a rack. Enjoy warm or refrigerate.

This recipe has been a work in progress, but I finally got it just right. See the earlier versions below.

Version 2