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

🥄 🥄 🥄 🥄 🥄

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.

Kategorie: Kuchen

Quelle: krollskorner.com

Ausrüstung

	Muffin tray
	Grater or food processor
	Mixing bowl

Zutaten

	Möhren
	Zucchini
	Kokosraspel
	Vollkornweizenmehl
	Zucker
	Vollrohrzucker
	Zimt
	Ingwer
	Muskatnuss
	Backpulver
	Backnatron
	Salz
	Eier
	Rapsöl
	Apfelmus
	Vanilleextrakt

Zubereitung

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.