Ingredients:

  • 1 cup (120g) whole wheat flour
  • 1 cup (120g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon (optional)
  • ¾ cup (180ml) unsweetened applesauce
  • ¼ cup (60ml) honey or maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (about 150g) finely grated zucchini (about 1 medium zucchini)
  • ½ cup (about 75g) grated carrots (about 1 medium carrot)
  • ½ cup (about 20g) chopped fresh spinach or frozen spinach (thawed and drained)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, mix the applesauce, honey (or maple syrup), egg, and vanilla extract until smooth.
  4. Add the grated zucchini, carrots, and spinach to the wet mixture, stirring until combined.
  5. Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix; a few lumps are okay.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.