Step 1

Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.

Step 2

Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.

Step 3

In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.

Step 4

Add the flour mixture to the wet ingredients and stir together until just barely combined.

Step 5

Add the zucchini, carrot and raisins and stir gently until just distributed.

Step 6

Fill each cup in the mini muffin pan approximately 3/4 full (I use a small cookie scoop slightly overfilled).

Step 7

Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Step 8

Let cool in pan for a few minutes before removing to a cooling rack to cool completely.

Step 9

Store in an airtight container at room temperature for several days. Keeps for up to a week in the refrigerator or several months in the freezer.