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
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.