Carrot Zucchini Muffins

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ cup brown sugar (or coconut sugar)
• 1 cup grated zucchini
• 1 cup grated carrots
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• 1 teaspoon pure vanilla extract
• ½ cup chopped nuts (optional)
• ½ cup raisins or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
2. Grate the zucchini and carrots. Squeeze the zucchini in a clean kitchen towel to remove excess moisture.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar until well combined.
4. In a separate bowl, beat the eggs and then add the oil and vanilla extract. Mix until smooth.
5. Fold the grated zucchini and carrots into the wet mixture until evenly distributed.
6. Pour the wet mixture into the dry mixture and stir gently until just combined. If using, fold in nuts, raisins, or chocolate chips.
7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.