Zucchini Carrot Muffins...but so much more!

These Zucchini Carrot muffins have much more than just those two healthy ingredients. They are flavored with orange and ginger, have oats in them and chocolate chips as a reward for eating so healthy. They are very moist and absolutely delicious.

1/2 cup rolled oats

1 cup all-purpose flour

1 cup whole wheat flour

½ cup oat bran

1 tablespoon arrowroot flour (optional but improves texture)

1 cup brown sugar

2 tablespoon maple syrup (for a darker muffin, use molasses)

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon grated ginger root

1 teaspoon salt

3 large eggs

1/2 cup oil

7 oz or 200 gms Greek Yogurt
1/4 cup half and half

1 teaspoon orange flavoring (or grated orange zest)

1 cup shredded zucchini (do not drain)

1 cup shredded carrot

½ cup walnuts, finely chopped

½ cup chocolate chips

Juice of ½ lemon or 1 lime

Instructions

     Preheat oven to 350 degrees. Line a 18-count small muffin pan with paper liners or 12 count Jumbo size liners, (I prefer to use Reynolds Jumbo muffin cups).

    Shred the zucchini, grated ginger and carrot in a bowl. Add lemon/lime juice and set aside

    Mix dry ingredients (except sugar) and chocolate chips in a large bowl and set aside.

    In a separate bowl, whisk eggs, sugar, maple syrup, yogurt, half and half, orange flavoring,  and oil. Stir in grated zucchini and carrot mixture.

    Add the dry ingredients to the wet ingredients all at once and stir just until combined.

    Fill muffin cups about 3/4 full and bake for approximately 20-25 minutes. They are done when a toothpick inserted comes out clean.

    Coll completely in the muffin pans and serve.

    Store in a tightly sealed container for 4-5 days or wrap in foil and freeze.