Description
Wholesome and comforting muffins packed with fresh fruits and vegetables, perfect for any time of day.
Ingredients
Scale
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened coconut (shredded)
- 1/2 cup walnuts (chopped)
- 1 cup zucchini (grated and wrung out)
- 2 cups carrots (grated)
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 large eggs
- 1/2 cup avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350° F. Line muffin tins with paper liners and set aside.
- In a large bowl, whisk together the sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until combined.
- Add the grated zucchini and carrots, stirring gently to incorporate.
- Create a well in the center of the dry ingredients and add the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract.
- Whisk the wet ingredients until blended, then slowly incorporate the dry ingredients using a rubber spatula, mixing until just combined.
- Scoop the batter into the prepared muffin tins, filling each liner about two-thirds full.
- Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow muffins to cool in the pan for 7 minutes before transferring them to a cooling rack.
Notes
For best results, wring out excess moisture from the zucchini. Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg