Apple Carrot Zucchini Muffins

As a mom, I am basically trying to squeeze as much nutrients into my kids mouths as I possible can at any given opportunity. Sometimes it's easier than others. Can I get an Amen?! These muffins make is so easy. With a cup each of zucchini, carrot and apple these muffins are as healthy as they are delicious. There are hands down my new favorite muffins to bake. They are sweet and soft and don't give any illusion to having anything healthy in them. It's also a great way to use up all that zucchini from the garden. I should also add that this photo is from the original bloggers recipe.  We ate our muffins so quickly that I forgot to take a picture! Will do that soon...

Prep time: 20 mins
Cook time: 25 mins
Makes: 18 muffins

INGREDIENTS:

1 1/2 cup granulated sugar
2 eggs
1 cup oil
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 cup shredded zucchini
1 cup shredded carrot
1 cup shredded apple

DIRECTIONS:

Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. 

In a large bowl, mix together the sugar, eggs, and oil. In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick. Mix in the zucchini, apple, and carrot. 

Fill the muffin tins 2/3 full. Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.