Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 large (50g) egg
  • 1/3 cup (80ml) pure maple syrup
  • 1/4 cup (60g) unsweetened applesauce
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1 cup (110g) finely shredded carrots
  • 1 cup (110g) finely shredded zucchini

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease them lightly with coconut oil.
  2. Whisk the whole wheat pastry flour, baking soda, cinnamon, and salt directly in a large mixing bowl until no clumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the egg, maple syrup, applesauce, yogurt, and vanilla. Stir with a spatula until just combined.
  4. Gently fold in the shredded carrots and zucchini until evenly distributed throughout the batter.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 18–22 minutes, or until the tops are springy and a toothpick inserted in the center comes out clean.