Zucchini-Carrot Muffins (fillingyourfork.com)

1 C All-purpose Flour
1/2 C Whole Wheat Flour
1/2 Tsp Salt
1/2 Tsp Baking Soda
3/4 Tsp Baking Powder
1 1/2 Tsp Cinnamon
1/4 C Raisins
1/4 C Pecans, chopped
2 Egg Whites
1/2 C Olive Oil
1/4 C Sugar
1/4 C Brown Sugar
1 Tsp Vanilla Extract
1 C Zucchini, shredded (about 1 small zucchini)
1/2 C Carrots, shredded (about one small carrot)

*Insert a toothpick into the center of a baked good (muffin, cake, coffee cake etc). Remove the toothpick and if the toothpick is clean then it's ready. If the toothpick comes out with batter all over it it needs to cook longer.

Pre heat oven to 350 degrees
In a medium bowl combine ingredients 1 - 8 ( All-purpose flour thru pecans) and set aside.
In a stand mixer or medium size bowl (if a stand mixer is unavailable) combine the egg whites, both sugars, olive oil and vanilla and mix until well combined. Add the shredded zucchini and carrots and mix well. Slowly add half of the flour into the wet mixture. Mix for about 10 seconds and then add the rest of the four mixture and stir until combined well.
Line a muffin tray with liners or spray with non-stick spray. Fill the muffin cups about 3/4 of the way up. bake at 350 for about 15 to 18 min or until the muffins are golden brown and a muffin passes the *toothpick test.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user FILLINGYOURFORK.