1/2 C Carrot, grated
1/2 C Zucchini, grated &squeezed dry
2 Eggs, lightly beaten
1/2 Cup Ripe Banana, mashed
1/4 C Butter, melted & cooled
1/4 C Maple Syrup or Honey
1 1/4 C Whole Wheat Flour
1/4 tspSalt
1/2 Chocolate Chips (optional)
1 tsp Baking Powder
1/2 tsp Baking Soda
Preheat the oven to 375F and grease a mini muffin pan with nonstick spray. Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl. Gently stir in the flour, baking powder, baking soda, and salt. Add chocolate chips if using. Divide the batter among the prepared pan. Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store. tore in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer.