School starts tomorrow and I've been working to stock the house with easy on-the-go snacks and after school treats. These Zucchini Carrot Muffins from Taste of Home are definitely perfect for both of those things! I made no changes to the recipe except to omit the nuts due to allergies. Usually I crush up crisped rice cereal and use it in place of nuts, but I didn't have any on hand. I overfilled my muffin cups and got 12 full size, plus a dozen mini muffin size. I also sprinkled the tops with raw sugar, I just love that sparkle and crunch! I adjusted the baking time to 24 minutes for the full size, and baked the minis for 13 minutes. These are great the day of, but they also freeze well. I set them on a baking sheet in the freezer until they are solid, then I wrap each muffin individually in plastic wrap. I slide them all into one large ziptop bag. So easy to grab as many as I want. They can be microwaved to defrost, or you can do it on the counter...