Muffins aux courgettes

Ingrédients

• 2 cups organic cane sugar
• 1 cup sunflower oil ((or avocado oil))
• 3 eggs
• 2 cups all-purpose flour ((**see notes on whole wheat flour))
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups zucchini (grated )
• 1/2 cup carrots (grated )

Préparation

1. 1

   --- Directions: ---

2. 2

   Prep oven and muffin pans. Combine dry ingredients: Preheat the oven to 350°F (176°C). Line 20 muffin tins with paper liners. Set aside. Combine all the dry ingredients in a medium bowl (flour, cinnamon, salt, baking powder, and baking soda).

3. 3

   make muffin batter: Beat the sugar and oil until fluffy. Mix in the eggs one at a time. Add the dry ingredients and mix until combined.

4. 4

   fold in grated zucchini and carrots: Fold in the shredded zucchini and carrots.

5. 5

   scoop batter into muffin pans: Scoop the batter using a cookie scoop into the prepared muffin cups 3/4 full.

6. 6

   bake zucchini muffins: Bake in the preheated oven for 20-25 minutes.