These vegan muffins are a great source of extra veggies in the morning - and they're toddler approved!
1 1/2cupsgrated zucchini(aprox 2 small zucchini)
3/4cupgrated carrot(aprox 1 large carrot)
1/4cupcoconut oil, melted
1tsp baking powder
1 1/2tspground cinnamon
Preheat oven to 350 degrees F. Grease or line 24 muffin cups with paper liners.
Combine zucchini, carrot, bananas, applesauce, brown sugar, coconut oil, vinegar, and vanilla extract together in a large bowl. Mix until well blended.
Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a separate bowl. Add flour mixture to zucchini mixture while continuously stirring until batter is just combined.
Spoon batter into prepared muffin cups about 3/4-full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes.