Zucchini Carrot and Blueberry Muffins
Ingredients
- 1 1/4 cup Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp ground cinnamon
- 1/3 cup melted butter or coconut oil
- 1/3 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 1/4 cup whole blueberries
Instructions
- Preheat oven to 350°. Spray muffin pan with cooking spray or line with cupcake liners.
- In a large mixing bowl, mix together the flour, baking powder, baking soda and cinnamon.
- With a hand mixer, mix the butter (or coconut oil), maple syrup, egg and vanilla extract together till combined.
- Add dry ingredients slowly while still mixing.
- Stir in the vegetables.
- Drop in the blueberries and lightly mix in without smashing them.
- Fill muffin cups 3/4 full. Bake for 15 minutes or until brown.
- Cool and enjoy with a little vanilla ice cream!