Healthy Carrot Zucchini Mini Muffins

• 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

Directions

• 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.

Recipe Source: Cupcakes & Kale Chips