Kid-friendly Carrot Zucchini Mini Muffins

Good Morning, GOOD MORNING,

Long time no chat— In fact, it has only been, oh what, 330 days-ish since my last post!! Can you tell I had a baby and collected another degree in that time, ha! Anywho, my blogging skills are so subpar these days, I don’t even know how to re-post this delicious recipe I just Pinvestigated from the original site…. so let me go ahead  and give some street cred to Cupcakes & Kale Chips!!

AND HERE IS THE SCOOP

Ingredients

• • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons butter, melted and cooled
  • 1/2 cup pure maple syrup (or honey)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • 1/2 cup finely grated carrot
  • 1/2 cup raisins

Instructions

1. Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
5. Add the zucchini, carrot and raisins and stir gently until just distributed.
6. Fill each cup in the mini muffin pan approximately ¾ full (I use a small cookie scoop slightly overfilled).
7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Aren’t you LOVING how there is no granulated SUGAR added to this recipe, just some good ole Maple Syrup; my 50% Canadian babe was even licking his fingers to savor the flavor =)

 

Beck Baby tested, mother approved =)

Thank you again Cupcakes & Kale Chips for this SUHWEEET find.

 

Until Next Year (tee-hee),

Kelley B.