Carrot-Zucchini Muffins

Ingredients

1 1/2 cups whole wheat flour (other flours would work here too)
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup raw agave nectar or raw honey
1 cup unsweetened applesauce
1 cup total of grated carrot and zucchini
1/4 cup rice milk (or milk of choice)
juice and zest of 1/2 a lemon
**raisins, walnuts or chocolate chips, if desired

Preparation

1
Preheat oven to 350.
2
Combine dry ingredients in a large bowl, blend liquid in a separate bowl.
3
Add liquids to dry and stir until completely combined.
4
Pour into prepared muffin tin or cups and bake for 20-25 minutes.

 



About

I wanted to create a recipe that was healthy and nut-free so I could include it in my kids' lunches.

Yield:

12 mini muffins, 9 full size

Added:

Friday, August 19, 2011 - 1:18pm

Creator:

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