Carrot and Zucchini Muffins

01Method

1. 1

   Heat the oven to 350°F (175°C). Coat a 12-cup muffin tin with cooking spray or insert paper liners.

2. 2

   Combine the flour, oats, baking soda, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.

3. 3

   In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla. Add the wet mixture to the dry ingredients and stir until just combined. Fold in the carrot and zucchini. Divide the batter evenly among the muffin cups, filling each about two-thirds of the way.

4. 4

   Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow the muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes, before serving.