Because it’s Monday.
Because it’s definitely summer in New York.
Because that third cup of coffee is just screaming for a little something sweet and muffin-y to hang with today.
Because maybe, just maybe, I ate one too many chocolate chocolate chip cookies (full disclosure: spoonfuls of chocolate chocolate chip cookie dough) with my 2-year-old this morning and need a little nutritional redemption.
Because of all of these reasons and more, I give you carrot zucchini muffins. Happy Monday!
Carrot Zucchini Muffins
Recipe adapted from Cupcakes & Kale Chips
Active time: 20 minutes
Start to finish: 1 hour
Makes 1 dozen
1/2 cup whole wheat flour
1/2 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter, melted and cooled
½ cup pure maple syrup (or honey)
1 large egg, beaten
1 teaspoon vanilla extract
1 cup finely grated zucchini
½ cup finely grated carrot
Preheat oven to 350°F and place rack in the center of the oven; coat a muffin pan with nonstick cooking spray.
Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
Add the flour mixture to the wet ingredients and stir together until just barely combined. Add the zucchini and carrot; stir gently until just distributed.
Fill each cup in the muffin pan approximately ¾ full.
Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.