½cupalmond milk(can also substitute soy milk or water)
1cupgrated zucchini(from 1-2 smallish zucchini)
1cupgrated carrots(from 2-3 carrots)
Preheat oven to 350 degrees and spray muffin tins with baking spray.
Grate zucchini and carrots and set aside.
In a large mixing bowl, mix together dry ingredients (oats, flours, sugar, baking powder, cinnamon and salt). Make a well in the center of the dry ingredients and add the eggs, oil and water. Mix until a batter forms (just until the flour is incorporated), being careful not to over mix.
Add in the grated carrots and zucchini and stir until combined well with the batter.
Scoop into muffin tins, put into oven and bake at 350 degrees for about 23-27 minutes.
Let cool in a muffin tin about 10 minutes and then move to a cooling rack to cool completely.
If the batter seems too thick, you can add water or almond milk a few tablespoons at a time until the batter loosens up.These muffins freeze really well, keep in the freezer up to 3 months in an airtight container. When you are ready to eat, either defrost on the counter or microwave in a paper towel 15-20 seconds.