Loaded Zucchini Muffins

These muffins would be a great idea for an after school snack or even a nice breakfast before the kids hop onto the bus. My four year old will be starting preschool on the 31st and he'll be taking the bus to school (I can't begin to tell you how scared and excited I am about this whole thing!) so I'm sure some mornings we'll be rushing to get him out the door. These muffins would be a great thing to hand him on his way out the door. And you don't have to feel bad about giving them to your kids because they are loaded with fruits and veggies! I'll be making more of these muffins to stash in my freezer!!

Loaded Zucchini Muffins

1 cup oil
1 cup brown sugar
4 eggs
1 cup shredded carrots
2 cups shredded zucchini
1 cup coconut flakes
1 cup raisins
3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon

Preheat oven to 350° F.
In an electric mixer, combine the oil, sugar and eggs until mixed well. Add the carrots, zucchini, coconut and raisins and mix well. Finally add the flour, baking soda and cinnamon and mix until everything is combined thoroughly. Pour batter into prepared muffin tins (I spray mine with baker's joy) to almost the top of the tin. Bake in the preheated oven for 13 to 15 minutes for mini muffins and 18 to 22 minutes for regular sized muffins. I got 24 mini muffins and 18 regular muffins out of this batter. Enjoy!