Garden Vegetable Muffins

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 2 teaspoons Cinnamon
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Granulated Sugar
• 1/2 cups Lightly Packed Brown Sugar
• 1/3 cups Vegetable Oil
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Peeled, Grated Carrot
• 1 cup Peeled, Grated Sweet Potato
• 2 cups Grated Zucchini
• 1 teaspoon Lemon Zest
• 1 Tablespoon Chia Seeds Or Ground Flaxseed (optional)
• 3/4 cups Chopped Walnuts (optional)

1. Preheat oven to 350u0b0F. Line a 12-cup muffin tin with paper liners and set aside.
2. In small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.
3. In a larger bowl, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, lemon zest, seeds and nuts (if using). Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough.)
4. Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and an inserted toothpick comes out clean. Cool in pans for 10 minutes before removing to a rack to cool completely. Best eaten warm, either fresh or "fresh" out of the microwave.

allpurpose, whole wheat flour, cinnamon, baking soda, baking powder, ubc, sugar, brown sugar, vegetable oil, eggs, vanilla, carrot, zucchini, lemon zest, chia seeds, walnuts

Taken from tastykitchen.com/recipes/breads/garden-vegetable-muffins/ (may not work)