Healthy Carrot Zucchini Muffins

carrot zucchini muffins

It’s harvest season! I love this time of year. Gardens are producing so much produce, farmers are harvesting their crops, school starts up again and the weather starts to cool down.

My little 3 yr old boy will be starting preschool school next Monday. It’s unreal to me that he is 3 years old already. Most of you may know that he was diagnosed with Autism in July 2013. He will be attending a Children’s Resource Center for preschool. They will be able to help him with his speech and provide the services he needs. I am beyond excited to see his progress. But really how did he get so big already?!!!

We were not able to grow a garden this year, but we plan to next year. My mother in-law has been so kind to share hers with us. We have really enjoyed it! There are loads of zucchini this time of year, so I have been cooking it all sorts of ways. Yesterday I made these healthy muffins with zucchini and carrots.

My husband leaves extra early in the morning, so I like to have something he can just grab and eat on the way for breakfast. These are a great eat on the run kind of breakfast. Enjoy!

1/2 c. rolled oats

1 c. all-purpose flour

1 1/2 c. whole wheat flour

1 1/2 c. sugar

1 T baking powder

1 1/2 t cinnamon

1 t salt

3 eggs & 1 egg white

3/4 c. of olive oil

1 c. grated zucchini

1 c. grated carrot

3/4 c. raisins

Preheat oven to 350 degrees.Mix all the dry ingredients in your mixture. Grate all the zucchini and carrots. Add them, raisins, oil and eggs to mixture. Mix well until completely mixed together. Add muffin liners to your muffin pan. Spray each liner with non-stick spray. Fill each liner 3/4 of the way full. Bake for 20 minutes.

P.S. My 18 month old loves these!