These delicious multigrain zucchini carrot muffins were inspired by this great recipe: http://www.simplyrecipes.com/recipes/zucchini_muffins
Ingredients:
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3 cups grated zucchini (use food processor)
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3 cups grated carrots (not baby, peel first, use food processor)
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1 ⅓ cups melted unsalted butter
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2 ⅔ cup brown sugar (can probably use less)
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4 eggs (beaten)
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4 tsp vanilla (more can be good, too)
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4 tsp baking soda (or a little more if you want them poufy)
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pinch salt
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2 cups whole wheat bread flour
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1 cup oat flour
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1 cup corn meal
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1 cup flax meal
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1 cup buckwheat
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4 tsp cinnamon
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1 tsp nutmeg
Preheat oven to 350F. In a large bowl, combine brown sugar, eggs and vanilla. Stir in the grated veggies. Stir in the melted butter. In a separate (very large) bowl, mix together the baking soda, flours, cinnamon and nutmeg with a whisk or fork. Combine dry and wet ingredients. The original used raisins and nuts, but my kids pick them out, and they can be choking hazards in younger kids, especially before the first molars come in or if your kids don’t chew carefully.
Put liners in the muffin tin. Highly recommend mini muffins for little appetites to prevent the half eaten muffin that no one wants to finish. Use a tablespoon and fill each cup to the top (but not overfilling them). Bake minis about 15 minutes, and full sized about 25 minutes. Test with a toothpick to be sure they’re done. Wait 5 minutes before removing muffins from the tin and refilling.