Step 1

Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. (I use regular Pam as I find it's very reliable.)

Step 2

Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl.

Step 3

Gently stir in the flour, raisins (or chocolate chips) cinnamon, baking powder, baking soda, and salt.

Step 4

Divide the batter among the prepared pan, using about 1 1/2 tablespoons batter in each cup.

Step 5

Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.

Step 6

Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store.