These yummy muffins are a great way to get your vegetables. I use these to sneak more vegetables and whole grains into Monkey’s diet and she loves them. These muffins are dense and full of fiber and healthy ingredients and are very low in processed sugars and fat. This recipe makes around 20 muffins depending on the size you make. I recommend freezing them to have on hand for a quick easy breakfast or snack. You could also turn this into a loaf by using an 8 ½ x 4 ½ x 2 ½ or 9 x 5 x 3 bread pan and baking it in a 350 degree oven for 50-60 minutes.

Zucchini Carrot Muffins

1 ½ cups shredded zucchini (about 1 medium)
1 ½ cups shredded carrot (about 4 medium)
¼ cup sugar
1/3 cup vegetable oil
1 ½ cup apple sauce
3 large eggs
2 teaspoons vanilla
1 ½ cups whole wheat flour
1 cups all purpose flour
¼ cup flaxseed meal
¼ cup rolled oats
2 teaspoons baking soda
1 teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon ground cloves
½ nutmeg
½ cup raisins (optional)

Heat oven to 400 degrees. Grease muffin pans with shortening (can also use paper cups).

Mix zucchini, carrots, sugar, oil, vanilla, eggs, and apple sauce in large bowl. Stir in the remaining ingredients except raisins mix thoroughly. Stir in raisins. Fill cup cake cups about 2/3 full.

Bake muffins 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5-10 minuets. Remove muffins from pans and cool completely on a wire rack.

These muffins freeze well and thaw quickly for breakfast or snack on the go. If freezing muffins be sure to wrap them tightly so they keep their fresh flavor.