- 2 cup Carrot
- 1.5 cups raisins
2 cup Zucchini
3 Eggs, large
- 1 cup rolled oats
- 2 cup All-purpose flour
- 2 tbsp Baking powder
- 3 tsp Cinnamon, ground
- 2 tsp Salt
- 3 cups Sugar (I used organic cane sugar)
- 3 Whole wheat flour (or regular is fine too)
- 1.5 cup vegetable oil
Preheat over to 350 degrees.
In a bowl mix eggs & oil. Add carrots and zucchini (make sure to squeeze out all the excess water first)!
Mix dry ingredients. Add wet ingredients to dry ingredients and stir.
Line your muffin tin with paper liners or spray with nonstick cooking spray. Fill each muffin cup 3/4 full and bake about 15-20 minutes until toothpick readiness test (insert toothpick into muffins until it comes out clean).
Makes 24 muffins. The muffins freeze very well too!