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Katie

zucchini carrot muffins

grated zucchini or 1 cup zucchini/1 cup grated carrot measure before blotting

applesauce or apple puree

mashed ripe bananas

vanilla

sugar optional

flour

cinnamon

baking soda

Grease muffin tins or use cupcake liners (I like the parchment liners). In the mini muffin tins I put a little bit of softened butter on a paper towel and wipe each well lightly.

Grate zucchini and/or carrot and blot with a paper towel to remove the moisture. When I make this with both zucchini and carrots it is approximately 2 small zucchini and 10 baby carrots. Make sure you do not skip this step or the muffins will sink in the centers.

Mix the mashed banana, apple puree, sugar, vanilla and zucchini.

Add flour, cinnamon and baking soda, to zucchini mixture and combine.

Scoop into muffin tins. For the mini muffin tins I use a medium cookie scoop, I fill it up and scrape it against the side of the mixing bowl. It gives you the perfect amount of batter in each tin. It may seem like a lot but they pop up perfectly.

Bake in oven for approximately 30 minutes. Check centers with a toothpick; if it comes out clean, they are done.

Let them cool completely before eating (about 2 hours) or centers will be gooey.