My new favourite cookbook lately has been Giada de Laurentiis's Feel Good Food. One recipe in particular that is amazing is the carrot and zucchini mini muffins. Each time I make this recipe I change it slightly making it more user friendly (ie: using the whole zucchini and not just 1/4, adding in flax and chia seeds to boost the fibre content, using whole wheat flour instead of hard to find flours like almond flour and brown rice flour, etc.).
Something I really like about this recipe is that you can see the carrot and zucchini, and my children still don't shy away from them because they taste so good (disclaimer: there are chocolate chips in them!).
I highly recommend this Feel Good Food.cookbook—the recipes are fresh, healthy, and a bit unexpected.
Finally, a warning: these muffins go fast, so be prepared to make another batch shortly after you have finished the first one.
Preheat oven to 350.
Spray one or two mini muffin tins with nonstick cooking spray.
In a medium size bowl, mix dry ingredients together, except for chocolate chips.
In another medium-size bowl, mix oil, maple syrup, and eggs together.
Combine wet and dry ingredients.
Stir in grated carrot and zucchini.
Lightly stir in chocolate chips.
Fill muffin tin so each one is 3/4 full.
Bake 10 minutes. You can bake two mini muffin tins side by side at the same time.
Allow to cool before eating.
Muffins freeze extremely well once completely cool.