Rainy Day Zucchini Muffins



3 cups whole wheat flour

1 teaspoons salt

1 teaspoon baking soda

1/4 tsp baking powder

2 teaspoon cinnamon

3 eggs

1 cup raw sugar

1/2 cup unsweetened silan

1/2 cup canola oil

1/2 cup water

1 teaspoon vanilla

1 cup chocolate chips

1.5 cup grated Zucchini

1/2 cup grated Carrots



Grate the veg into a bowl

Add the dry ingredients using a hand mixed blend in the wet ingredients.

Use an ice cream scooper or two spoons to fill 18 muffin cups.

Bake at 185 C 350 F for 15-25 minutes until a knife inserted comes out just clean.

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Lily Aronin

Holistic wellness for you and your family

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