Carrot Zucchini & Blueberry Mini Muffins!

Nature's Confetti Cake -- Carrot Zucchini & Blueberry Mini Muffins! Kid friendly and full of good for you ingredients!! Let's just say these sprinkles are all natural but still provide just as much color and flavor, with much less sugar!!

Carrot Zucchini & Blueberry Mini Muffins

 

INGREDIENTS:

• 1 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup vegetable or canola oil
• 1/4 cup organic 1% milk
• 1 large egg
• 1/2 of large zucchini chopped or 1 small zucchini
• 1/2 cup blueberries
• 2-3 carrots chopped
• 1/2 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• Cooking spray 

PROCESS:

1. Preheat oven to 350
2. Mix together flour, baking soda, chocolate chips, blueberries and salt in a medium bowl. Set aside.
3. In a separate bowl, mix together sugars, oil, egg, milk, zucchini, carrots, and vanilla.
4. Pour wet ingredients into dry ingredients and mix until just moist and incorporated. Spoon batter into prepared muffin tins, filling about 2/3 of the way full.
5. Bake for about 12-14 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for a few minutes and then transfer to a wire rack.

Yield: 4 dozen mini muffins

ENJOY! Stay Healthy!