Zucchini Carrot Muffins

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re packed full of nutritious things so I don Zucchini Carrot Muffins

I make these about once a week. My kids love them so much and they’re packed full of nutritious things so I don’t mind. They even ask for these for dessert after dinner. I love win-win’s when it comes to kids and food. I like to bake them in a mini muffin tin, but they definitely can be made into regular sized muffins. They’re just so cute mini:)
3/4 cup whole wheat flour
3/4 cup old fashioned oats (I’ve used quick oats before and it works)
1/2 cup flax seed meal
1/4 plus 2T brown sugar
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/2 t cloves
1/2 t salt
1 t baking soda
1 t baking powder
1/2 c mini chocolate chips (optional)
1 c zucchini, grated with skin on
1/2 c carrots, grated
2 eggs
6 oz plain Greek yogurt (sour cream can be substituted)
2 T oil
1/2 cup applesauce
1 t vanilla
Preheat panggangan to 350 degrees and spray muffin tin with nonstick spray or line with paper cups. I usually use paper cups when making regular sized muffins and don’t with the mini’s.
In a large bowl, use a whisk to combine all of the dry ingredients with excluding the chocolate chips.
In a medium bowl, whisk together all of the wet ingredients including zucchini and carrots. Pour wet ingredients into dry ingredients and combine well. Fold in chocolate chips.
Using a tablespoon for the min muffin tins or a 1/4 cup for the regular sized muffins, fill each muffin cup. I usually fill 2 mini muffin tins or 1 regular muffin tin. Bake for 6-7 minutes for the mini muffins or 16-18 minutes for regular muffins or until toothpick comes out clean or cupcake springs back when touched.
Wait 2-3 minutes before removing if not using paper cups. Let cool or eat straight out of the oven;)

*From The Lemon Bowl

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