Healthy Whole Wheat Carrot & Zucchini Muffins

These healthy muffins have a wonderfully crisp lid and a decadently moist interior. They are absolutely scrumptious and an all time favourite in this household.

The best part, in my opinion, is that they are literally loaded with carrots & zucchini.... but you wouldn't know it. 

I feel good about serving them to my own kids - but it also still feels like a treat for them. 

Win-win. I took my all time favourite muffin recipe and made it a whole lot healthier. I swapped out half of the white flour for ground almond flour and the other half with whole wheat flour. I reduced the sugar content and upped the vegetables. And my kids didn't even notice!

These make great breakfast muffins, and are perfect after school snacks for hungry kiddies.

Read on for the recipe...

Healthy Whole Wheat Carrot & Zucchini Muffins

1 cup almond flour (*substitute any flour you want here - they're forgiving)

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

3/4 cup sugar

3/4 cup canola oil (*substitute olive/vegetable oil or coconut oil)

2 eggs

1 cup finely grated carrot

1 cup finely grated zucchini

1 tsp vanilla

optional: 1 cup cranberries or 1/2 cup chocolate chips or nuts

1. Preheat oven to 375 degrees F.

2. Line a 12 cup muffin tray with liners (or 24 mini muffins)

3. Mix all dry ingredients in a large bowl 

4. Add in the oil, eggs, vanilla and mix until just incorporated.

5. Gently mix in the carrot & zucchini and any other desired add-ins.

6. Divide batter into 12 standard muffin cups or 24 minis.

7. Bake for approx 25 minutes (+/- 5 minutes depending on how loaded your muffin cups are). An inserted cake tester should come out clean and the tops should be nice and golden brown. 

Allow them to cool for 5 minutes in the tray before transferring to cooling rack.

*These muffins are very moist - they do not need to be underdone at all, and would take some serious neglect to become dry ;)