Description
Delicious and nutritious muffins featuring a blend of grated carrots, zucchini, and walnuts, perfect for breakfast or a snack.
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 sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until fully combined.
- Stir in the grated zucchini and carrots until evenly distributed.
- Create a well in the center of the dry mixture. Add all wet ingredients into the well.
- Whisk the wet ingredients together, then incorporate the dry ingredients using a rubber spatula until just combined.
- Scoop the batter into the prepared muffin tins.
- Bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs attached.
- Cool for 7 minutes before transferring to a cooling rack.
Notes
For a lighter muffin, add a splash of milk if the batter is too thick. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: muffins, breakfast, healthy snacks, carrot muffins, zucchini muffins, homemade baking