Zucchini carrot muffins

My kids love these.  And so do I!  They are delicious, fast, easy to make AND they’re healthy!  What more could you want from a muffin?  For breakfast or snacks these guys fit nicely in little hands.

Here is what you need.

  • 2 eggs
  • 2/3 cup of sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 2 tbsp chia seeds
  • 2 zucchinis
  • 1 carrot
  • 1 1/2 cups of flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 big tsp cinnamon

Preheat the oven to 350º and grease your muffin tin.

Beat the eggs and sugar in an electric mixer on medium high (or by hand) until light and frothy.  Reduce speed and add the oil, vanilla and chia seeds.

In another bowl, coarsely grate the zucchini and carrot.

 

 

And in a third bowl, mix the flour, salt, baking powder, baking soda and cinnamon.

Combine the eggs, grated vegetables and flour mixture by hand, taking care not to over mix.

 

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Evenly distribute the batter into your greased muffin tin.  You could also use a bread tin (I sometimes do), but the muffins are nice because you can just grab and go and they cook faster as well.  Also, there is no possible kid drama to be caused by a slice that is too thick or too thin…

 

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Bake at 350º for about 20 minutes or until an inserted toothpick comes out clean.  If you are making the bread, it will require a good 50 to 60 minutes in the oven.  Let cool for 10 minutes or so, and its snack time!

 

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