This week's recipe, Healthy Carrot Zucchini Mini Muffins, comes from my friend, Janet.
She shared, "We love these muffins! They are healthy and an easy way to sneak in veggies for the kiddos! They are especially great for mornings on the go!"
- 1 cup white whole wheat flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter, melted and cooled
- 1/2 cup pure maple syrup or honey
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 1/2 cup raisins
Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
Add the flour mixture to the wet ingredients and stir together until just barely combined.
Add the zucchini, carrot and raisins and stir gently until just distributed.
Fill each cup in the mini muffin pan approximately 3/4 full (I use a small cookie scoop slightly overfilled).
Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool in pan for a few minutes before removing to a cooling rack to cool completely.
Store in an airtight container at room temperature for several days. Keeps for up to a week in the refrigerator or several months in the freezer.