Zucchini Carrot Muffins

This healthy muffin is great for breakfast or a snack.
Let's get to it!

Heat oven to 350.
In a large bowl
mix 3/4 cup sugar, 1/3 cup canola oil,
2 eggs and 1/2 cup applesauce
(I just use one snack size apple sauce)

Then add
1/2 tsp salt, 1/2 tsp cinnamon,
 1 tsp baking powder, 1 tsp baking soda
stir together.

Shred 1 3/4 cups zucchini and 1/4 cup carrots.

I just use a cheese grater.

You need 2 cups of the shredded veggies.

If you have more than one or the other, it's ok.

Fold this into the batter.

Add in 2 cups flour and stir.

Line your muffin tin with baking cups.

(if you don't have cups just use a cooking spray and coat the pan)

Add the batter to 12 cups, filling evening with all the batter.

Bake at 350 for 15 minutes or until an inserted toothpick comes out clean.

These are delish!

Add some butter while warm or eat at room temp. plain.

You can print the recipe {here}

The perfect healthy muffin.