Zucchini & Carrot Muffins

Happy Wednesday! I just noticed I said Happy Wednesday, correction, it is Thursday, LOL

I'm here today to share a super yummy, kind of healthy, recipe for zucchini & carrot muffins.  My kiddos helped make these and while they were a little disgusted by the zucchini at first, once they were done, they inhaled them!

I originally found the recipe here but tweaked it to fit what I had and to also lessen the sugar.



Here's how to make these delicious muffins:

Ingredients:

• 1/2 cup rolled oats
• 2 1/2 cup all purpose flour
• 1/2 cup sugar + extra for sprinking on the top
• 3/4 cup of pure maple syrup
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs
• 3/4 cup coconut oil
• 1 cup grated zucchini
• 1 cup grated carrot
• 1/2 chocolate chips

Instructions:

**I'm going to start by saying most baking recipes always call to mix dry ingredients separate from wet, but I don't do that.  You can if that's what you prefer, I just don't feel the need to dirty another bowl when in my opinion, the outcome is the same :)

First, grab yourself a couple of cute helpers :) Not necessary but will make it more fun (or not, depending on how it goes)

Preheat oven to 350.

Mix all of the above ingredients into 1 large mixing bowl.  Line your muffin tins with liners and spray with Pam. 

Fill each muffin tin about 3/4 full.  I had enough mix to make 18 muffins. Sprinkle a little sugar over each.

Bake for 25-30 minutes.  You will know they are ready when you put a fork in and it comes out clean. 

Seriously, these are so so good and an easy way to sneak some veggies into your kids, even if there's chocolate chips involved :)

Enjoy!