Lately, I have been on a bit of “health kick” if you want to call it that. Basically cutting out sweets and those random unhealthy snacks. Then I have also incorporated a daily workout into my morning routine. For those of you that know me, know I hate working out. I hate the thought of going to the gym, really who has time for that while working and part-time single momming it with a toddler.
However, I have been feeling gross from all the sweets and very stressed out due to many different reasons. I already have been going to Yoga at work once a week, which I find really helps with stress and headaches. It’s a nice break from staring at a computer screen, that’s for sure.
So as a part of my healthy snacking I have been looking for recipes that are quick, easy and that don’ have too many crazy ingredients. Along my search I came across these Carrot Zucchini Muffins. Tonight I made a batch and they are delicious! Best part is, there isn’t a whole lot of added sugar! I found the recipe on Cup Cakes and Kale Chips. Check out her page for many awesome recipes for busy families.
Carrot Zucchini Muffins
24-30 mini muffins or 9 regular sized muffins
Prep time 15 minutes
Cook time 15- 20 minutes
- 1 cup white whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter, melted and cooled
- 1/2 cup pure maple syrup (or honey)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 1/2 cup raisins
- Preheat oven to 350°F and place rack in the center of the oven, and 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, carrot and raisins and stir gently until just distributed.
- Fill each cup in the muffin pan approximately ¾ full (I used an ice cream scoop, and it worked perfectly!)
- Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. (I baked for 15 minutes and they came out perfect, however my oven is very hot!)
This recipe is a keeper! Already as I speak my two year old is demanding a second! Next time I will be doubling the recipe to freeze some for the future. Yummm!
Do you have any delicious healthy recipes that are a regular in your household?