1/2 cup Our Family honey or Full Circle maple syrup
1 cup Milk (non-dairy milk substitute for dairy-free option)
1/4 cup Canola, avocado, or grapeseed oil
Preheat oven to 400 degrees F. Shred carrot and zucchini, including the skin. Note: pre-shredded carrots will not work as well. The finer the shred, the better!
Invite kids to help measure and stir together the flours, baking powder, salt, cinnamon, and sugar in a large bowl. Stir and push the dry ingredients to the sides of the bowl to make a well in the center.
In a small bowl, beat egg with a fork. Invite kids to help stir in milk, oil, carrot, and zucchini. Carefully, pour into the well in the flour mixture. Quickly stir until dry ingredients are moistened, but do not beat. The batter will be lumpy. Invite kids to help pour the batter into paper lined muffin pan cups. Bake for 25 minutes, or until golden. Consume within 2 days or refrigerate for up to 4 days or freeze up to 6 months.