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zucchini carrot muffin on a cooling rack
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Zucchini Carrot Muffins

These Zucchini Carrot Muffins are a wholesome choice for breakfast or a grab and go snack!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 cups Carrot, shredded (about 2 large carrots)
  • 1 cup zucchini, shredded (3-4 small)
  • 1/2 cup Coconut, shredded and unsweetened
  • 2 cups White Whole Wheat Flour
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1/2 Tbsp. cinnamon, ground
  • 1/2 tsp. ginger, ground
  • 1/4 tsp. nutmeg, ground
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp . salt
  • 2 large eggs, lightly beaten
  • 1/4 cup canola oil or coconut oil
  • 1/4 cup applesauce
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 375° F. and spray a muffin tin with non-stick baking spray or line with paper-liners. Shred the zucchini and the carrot using the side of a box/cheese grater or pulse in the food processor. Zucchini has a lot of excess water you’ll need to squeeze out using a nut milk bag or thin dish towel. (I’ve even used paper towels before to squeeze the water out!).
  • 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.Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.

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