Zucchini Carrot Muffins

2 c white whole wheat flour
1 medium zucchini
1 large handful of baby carrots (approx. 10-15)
1 medium apple, cored and quartered
2 eggs
1/3 c sugar
¼ c honey
1 tsp vanilla
1/3 c unsweetened applesauce
2 Tbsp vegetable/canola oil
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp ground ginger

Instructions

1. Preheat oven to 350 F. Grease or line muffin tins.

2. Grate zucchini, apple and carrots (or use a food processor). Place in a towel and wring out the excess water. You should have just over 2 cups shredded fruits and veggies.

3. In a medium-sized bowl, combine the eggs, vanilla, sugar, honey, applesauce, oil and grated fruits and veggies.

4. Stir in the flour, cinnamon, ginger and baking soda until just combine.

5. Scoop into muffin tins and bake for 25 minutes or until a toothpick is inserted and comes out clean.