I’M BACK! 🙂 I had a nice long week off last week reflecting on life and taking time out to spend quality time with my family. It was wonderful. I made some yummy zucchini and carrot muffins with a friend last week. These little muffins are great snacks for the kids. Sweet, moist, and bite-size. And whenever you can sneak in veggies for a snack, that’s another plus! If you have leftover zucchini or carrots in the fridge and don’t know what to make, this is the recipe for you. =D You can also keep them in the freezer and store for months and pop them out for breakfast or a snack.
Makes 24 muffins.
- 1 cup flour (can use whole wheat)
- 1/2 tsp of cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 3 Tbsp butter, melted and cooled
- 1/2 cup pure maple syrup (or honey)
- 1 large egg, beated
- 1 tsp vanilla extract
- 1 cup zucchini, finely grated
- 1 cup carrot, finely grated
- optional: 1/2 cup raisins (we left these out because my husband is not a big raisin fan)
- Preheat oven to 350 degrees.
- Coat muffin pan with non-stick spray or butter.
- In a large mixing bowl, combine flour, cinnamon, salt, baking soda and mix with whisk until combined. Set aside.
- In another bowl, mix butter, maple syrup, egg, vanilla extract.
- Add wet ingredients to the dry ingredients until combined.
- Add zucchini, carrots, and raisins until throughly mixed.
- Pour into muffin pan until each one is about 3/4 full.
- Bake for 15-20 minutes. You can test if they are done by poking a toothpick in and if it comes out clean, then they are done! If not, leave in for a couple more minutes.
- ENJOY and be HAPPY! =)