Healthy Carrot Zucchini Muffins

Preheat oven to 400ºF. Spray a 24-cup mini muffin tin with nonstick cooking spray and set aside.

In a large bowl, whisk together whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt. In a small bowl, combine eggs, applesauce, yogurt, zucchini and carrot (if you don’t want any visible veggies. this can be pureed in a blender or food processor instead). Add this to the flour mixture and stir until just combined.

Divide batter between the 24 prepared muffin cups, heaping it up in each cup. I really filled them very full to get just 24 mini muffins, so you could easily get 30-36 instead if you don’t heap the batter up on top. Bake for 16–18 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Muffins will keep in an airtight container at room temperature for 3–5 days, or can be frozen for up to 3 months.