Carrot Zucchini Muffins

I've tried quite a few muffin recipes for the little ones, and they seem to enjoy this recipe the most. Not only do they taste great (I snuck some bites as well!) but the ingredients are relatively inexpensive even when you buy organically.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk or buttermilk
• 1/3 cup applesauce
• 2/3 cup packed light-brown sugar (I used a little less and they still turned out well)
• 1 cup zucchini, shredded (make sure to drain the zucchini to remove all excess water)
• 1 cup carrots, peeled and shredded

1. Heat oven to 375 degrees F. With nonstick cooking spray, coat just the bottoms

2. In large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt.
3. In medium-size bowl, whisk egg, milk, oil and sugar until blended. Stir in zucchini and carrots. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.
4. Spoon rounded tablespoon batter into each cup. Bake at 375 degrees F for 12 to 15 minutes, until toothpick comes out clean. Cool pans on rack for 5 minutes. Remove muffins; cool on rack.