Zucchini Carrot Muffins
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.67 out of 5 stars
(18)
Ingredients
12 muffins
- 2 cups all-purpose or whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/3 cup coconut oil, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup shredded zucchini, squeeze out excess liquid in paper towel*
- 1 cup shredded carrots
- 1/2 cup flaked coconut
- 1/3 cup raisins or dried cranberries
- 2 tablespoons turbinado sugar, for sprinkling on muffins
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Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
Step 3
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 4
In a large bowl, combine the maple syrup, applesauce, and melted coconut oil. Whisk in the eggs and vanilla extract.
Step 5
Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the zucchini, carrots, coconut, and raisins.
Step 6
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 20 to 24 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Step 7
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes. Enjoy!
Step 8
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Chef's notes
Give the shredded zucchini a good squeeze in a paper towel, but don’t wring out all the moisture. You want to keep some of the liquid, so the muffins are moist.
