What to do with fresh carrots and zucchini?! Read on...

In an attempt to use up the fresh carrots and zucchini in my refrigerator before I head out-of-town for a few days, I decided to research fun recipes that would incorporate both ingredients into one delicious creation!

Since I had just finished drooling over pictures of decadent cupcakes (my friend was showing me where she purchased some for her boyfriend's birthday), I was in the mood for something sweet.  Knowing that I gave up dessert for Lent, I had to ask myself... "What is sweet, looks like a cupcake, but is not a cupcake?" 

The answer... Carrot-Zucchini Muffins!

I searched for a muffin recipe that would lean toward the healthier side of baking, since I do plan to enjoy them with my morning cup of coffee tomorrow.

Here is what I stumbling upon, and, let me tell you, they smelled so incredibly scrumptious fresh out of the oven, it was difficult to resist devouring one then and there!

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Delightful Carrot-Zucchini Muffins

Ingredients:

¼ c. olive oil
2 eggs
1 t. vanilla
½ c. nonfat Greek yogurt
1 large carrot, shredded
1 zucchini, shredded
¼ c. honey
¼ c. maple syrup

1 c. whole wheat flour
1 c. old fashioned rolled oats
1 t. baking soda
1 t. baking powder
½ t. salt
1 tsp. cinnamon
¼ t. nutmeg

Directions:

Preheat oven to 400 degrees. Line 12 muffins cups with paper liners.

Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl. Mix dry ingredients into wet ingredients and let stand for 15 minutes.

Fill muffin cups ¾ full with batter. Bake in preheated oven for 18 minutes or until toothpick inserted into the center of a muffin comes out clean. Let cool in pan for 15 minutes, then remove muffins to a cooling rack. Enjoy warm or at room temperature.

These turned out incredibly moist, light, fluffy, and not too sweet!  Very morning friendly, if you ask me :-)

Librarian turned Foodie