Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 0.5 cup (120ml) unsweetened applesauce
  • 1/3 cup (80ml) maple syrup
  • 1 large egg
  • 1/4 cup (60ml) coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 cup (110g) shredded zucchini
  • 1 cup (130g) shredded carrots

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick spray or line with paper liners.
  2. Shred carrots and zucchini using the fine side of the grater.
  3. In a large bowl, whisk together the whole wheat pastry flour, baking soda, salt, and cinnamon.
  4. In a separate smaller bowl, beat the egg, applesauce, maple syrup, oil, and vanilla until the mixture is smooth and emulsified.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
  6. Gently fold in the shredded carrots and zucchini until evenly distributed.
  7. Divide the batter equally among the 12 muffin cups.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden-brown.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.