Wholesome Vegan Snack Muffins

Preheat oven to 375ºF and line 16 regular muffin cups with paper muffin liners.Trim ends off zucchini. Using a food processor that has been fitted with the grating disk, grate zucchini. Measure grated zucchini to ensure that you have 2 cups; set aside.Grate and then measure carrots; you should have 1 cup.Replace grating disk with metal blade and place the grated vegetables back into the bowl of the food processor; process until vegetables are very finely chopped (yes, I am asking you to chop the vegetables that you just grated – the consistency comes out better this way).

Place all ingredients (including prepared zucchini and carrots) in a large mixing bowl; mix well.Spoon batter into prepared muffin cups, filling each one until it is full.

Bake for about 35 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 10 to 15 minutes before serving.