Healthy Harvest Muffins

Adapted from Zucchini Carrot Muffins on Food.com:
1 1/2 cups shredded carrots (about 3 carrots)

• 1 1/2 cup shredded zucchini (about 1 med. zucchini)
• 1 shredded apple
• 1/2 cup chopped nuts/dried fruit (I chopped up half a cup of Costco's Fruit & Nut blend)
• 2 cups all-purpose flour (I'm interested to do half whole wheat flour next time)
• 1 cup sugar (I'm interested to try half brown sugar next time)
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs , lightly beaten
• 3/4 cup vegetable oil (may try coconut oil next time)
• 1 teaspoon vanilla extract

Directions:

1. 1
   Gently toss together carrot, zucchini, apple, and nuts/dried fruit; set aside.
2. 2
   In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
3. 3
   Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
4. 4
   Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 19-22 minutes or until a toothpick comes out clean. *It only took me 19 in a greased muffin pan*
5. 5
   Cool in pan 10 minutes before removing to wire rack.
   
   
   These were so yum!!