Ingredients
2cupsall-purpose flouror white whole wheat flour
1tspbaking powder
½tspbaking soda
½tspsalt
2tspground cinnamon
½tspground ginger
¼tspground nutmeg
⅛tspground clovesoptional
½cupgranulated sugar
½cuplight brown sugar
¼cupcanola oil(plus 2 tbsp)
¼cupapplesauce(plus 2 tbsp) unsweetened
2eggslarge
1½tspvanilla extract
1cupcarrotspeeled, finely shredded
1cupzucchiniunpeeled, finely shredded
¾cupwalnutschopped, or pecans (optional)
Preparation
Preheat oven to 350 degrees F. Line a muffin pan with 12 paper muffin cups.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Set aside.
In a separate large mixing bowl whisk together granulated sugar and brown sugar, canola oil, applesauce, eggs and vanilla.
Stir in carrots and zucchini. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined.
Divide batter among prepared muffin cups filling each cup nearly full.
Bake in preheated oven until toothpick inserted into center comes out clean, about 20 to 24 minutes.
Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store muffins in an airtight container.
