Friday, September 7, 2012

Carrot and Zucchini Oat Muffins

1/4 C olive oil
2 eggs
1/3 C unsweetened applesauce
1/2 C shredded carrots
1 C shredded zucchini
1/3 C pure maple syrup
1 C whole wheat flour
1 C rolled oats
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp all spice

1. Preheat oven to 400
2.Mix together wet ingredients, then add in the wet ingredients.
3. Fill 12 muffin tins about 3/4 full
4. Bake for 18 minutes or until a toothpick inserted in the center comes out clean

I shared one of these with Parker last night after they cooled and he loved them! What a great healthy snack!

(inspired by Zucchini Carrot Oatmeal Muffins, by

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