Zucchini Carrot Muffins

Name: Zucchini Carrot Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 38 min
Cuisine: Universal
Ingredients: 172 g Carrots; 235 g Zucchini; 31.2 g Desiccated coconut; 295 g Whole wheat flour; 106 g Sugar; 101 g Brown sugar; 3.4 g Cinnamon; 1.0 g Ginger; 0.59 g Nutmeg; 4.8 g Baking powder; 5.5 g Baking soda; 5.4 g Salt; 120 g Eggs; 56.2 g Canola oil; 135 g Apple sauce; 4.4 g Vanilla extract

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A healthy and delicious treat made with shredded zucchini, carrots, coconut and spices including cinnamon, nutmeg and ginger. These moist and tender muffins are perfect for breakfast or as a snack, and can be easily customized with additional ingredients.

Category: Cake

Source: krollskorner.com

Equipment

	Muffin tray
	Grater or food processor
	Mixing bowl

Ingredients

	Carrot
	Zucchini
	Coconut shredded
	Whole wheat flour
	Sugar
	Brown sugar
	Cinnamon
	Ginger
	Nutmeg
	Baking powder
	Baking soda
	Salt
	Eggs
	Canola oil
	Applesauce
	Vanilla extract

Instructions

Preheat oven to 375° F. Spray a muffin tin with non-stick baking spray or line with paper-liners.

Shred the zucchini and the carrot using a grater or pulse in a food processor. Zucchini has a lot of excess water you’ll need to squeeze out using a nut milk bag or thin dish towel. Place the shredded veggies in a bowl and set aside.

In a medium sized bowl mix together the coconut, flour, sugars, spices, baking powder, baking soda and salt. Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined.