Zucchini Carrot Muffins

I originally posted this recipe in April of 2014 on my Healthy Gourmet on the Go blog. They have been popular with some of my mom friends ever since. Enjoy!

I've been trying to come up with some healthy portable snacks for the toddler lately. He loves fruit and string cheese but I don't want to give him the same thing all the time. I've noticed that the "healthy" packaged snacks fill him up but don't provide much in the way of nutrition or calories. Since he is a little underweight for his age (His Doctor said he doesn't have a "Doritos Belly" like most kids his age, I see that as a good thing) I wanted to make a portable snack that had some veggies and fats but wasn't full of sugar. Maybe I can at least give the toddler a healthy American muffin top! ;)

Zucchini Carrot Muffins

Makes 18 Muffins

3 small Zucchinis

1 large Carrot

1/2 C Plain Whole a Milk Yogurt

1/2 C Maple Syrup

2 Eggs

1/3 C Sunflower Oil (Almond or Walnut would work well too if there are no allergies)

1 2/3 C Whole Wheat Flour

2 tsp Baking Soda

1/2 heaping tsp Cinnamon

Preheat oven to 350. Shred Zucchini and Carrot on a grater. In a large bowl beat together Yogurt, Maple Syrup, Eggs and Oil. Mix Zucchini and Carrot into wet mixture. In a small bowl mix together Whole Wheat Flour, Baking Soda and Cinnamon. Mix dry ingredients into wet until just combined.

Spray two muffin trays with Spectrum Grapeseed Oil Spray.

Fill 18 cups nearly to the top with muffin batter.

Bake for 18-20 minutes.

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