Zucchini Muffins

Ingredients

1 cup Unbleached All-Purpose Flour

1 cup whole wheat flour

1⁄2 teaspoons Baking Powder

1⁄2 teaspoons Baking Soda

1⁄2 teaspoons ground cinnamon

1 cup grated zucchini

1⁄2 cups grated carrot (*addition from the original recipe and totally optional)

1 Banana (mashed)

1⁄3 cups Olive Oil (or sub melted coconut oil)

1⁄4 cups Maple Syrup

1 teaspoon Vanilla Extract

1 Egg

Pre-heat oven to 350 degrees. Prepare your mini muffin tray with paper liners (or spray with non-stick cooking spray),
Combine both flours, baking powder, baking soda, and cinnamon in a large bowl and whisk to combine.
In another combine grated zucchini, grated carrot* (if desired), mashed banana, oil, maple syrup, vanilla extract, and egg, and whisk until well incorporated.
Fold wet ingredients into the dry ingredients until mixed through.
Place a spoonful of batter into each muffin cup.
Bake for 12- 14 minutes, until muffins are cooked through. (You might need to bake a few minutes longer for full-size muffins than mini ones).
Let cool and serve immediately or store in an airtight container in the fridge for up to a week.