Healthy Carrot Zucchini Mini Muffins

• Vegetarian

• Produce

  • 1/2 cup Carrot
  • 1/2 cup Raisins
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour, white

• Dairy

  • 3 tbsp Butter

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 cup white whole wheat flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons butter, melted and cooled
• ½ cup pure maple syrup (or honey)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini
• ½ cup finely grated carrot
• ½ 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 ¾ 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.