Carrot Zucchini Muffins

• 1 cup whole wheat flour
• ½ tsp ground cinnamon
• ¼ tsp sea salt
• 1 tsp baking soda
• 4 tbsp coconut oil, melted
• ¼ cup organic maple syrup (can substitute with honey)
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1 cup finely grated zucchini
• ½ cup  finely grated carrot
• ½ cup raisins

1. Preheat oven to 350F. Coat muffin pan with non-stick cooking spray.
2. Combine flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
3. In a large mixing bowl, stir together butter, maple syrup (or honey), egg, and vanilla extract.
4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
5. Add the zucchini, carrot and raisins and stir gently until just distributed.
6. Fill muffin pan, approximately ¾ full in each muffin cup.
7. Bake for 15-20 minutes.

*Recipe by Brianne @ Cupcakes & Kale Chips