Carrot Zucchini Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup brown sugar
• 1/3 cup neutral oil
• 1/3 cup plain yogurt
• 1 tsp vanilla
• 1 cup grated carrot
• 1 cup grated zucchini, squeezed dry

Instructions

1. 1

   Heat oven to 375°F (190°C) and line a 12-cup muffin pan.

2. 2

   Whisk flour, baking soda, cinnamon, baking powder and salt.

3. 3

   Whisk eggs, sugar, oil, yogurt and vanilla; stir in carrot and zucchini.

4. 4

   Fold wet into dry just until combined.

5. 5

   Bake 19–22 minutes until a tester comes out clean.