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

Preheat oven to 350.

Combine dry ingredients in a large bowl, blend liquid in a separate bowl.

Add liquids to dry and stir until completely combined.

Pour into prepared muffin tin or cups and bake for 20-25 minutes.

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

12 mini muffins, 9 full size

Friday, August 19, 2011 - 1:18pm