Whole Wheat Carrot Zucchini Muffins
1½ cups whole wheat flour
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup regular unsweetened almond milk
2 tablespoons vegetable oil
½ cup shredded carrot
½ cup shredded zucchini
Preheat oven to 400º F. Grease muffin pan or line with aluminum foil / silicone baking cups.
In a medium bowl mix together flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt. Add almond milk and vegetable oil, mixing just until combined. Add carrot and zucchini and mix.
Spoon batter into prepared muffin cups, filling each approximately 3/4 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.