2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
3/4 cup plus 2 tablespoons maple syrup
3 eggs, beaten
3/4 cup avocado oil
1 tablespoon vanilla extract
2 cups grated zucchini or carrots

Heat oven to 350 F. Grease a muffin tin. In a large bowl, combine flour, baking soda, cinnamon and salt. In a separate bowl, whisk together maple syrup, eggs, avocado oil and vanilla. Add wet ingredients to the dry ingredients and stir just until combined. Fold in grated zucchini or carrots. Divide batter evenly among prepared muffin cups. Bake 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.

Chef’s Note: You can adapt this recipe for those who enjoy chocolate. Simply stir in 2 to 4 tablespoons cocoa powder with the dry ingredients, and fold in a handful of chocolate chips before baking.