Ingredients
Scale
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 1 cup grated zucchini (excess moisture squeezed out)
- 2 cups grated carrots
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 large eggs
- 1/2 cup avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line muffin tins with paper liners.
- In a large bowl, whisk together all the dry ingredients.
- Fold in the grated zucchini and carrots into the dry mixture.
- In a separate bowl, whisk together all the wet ingredients.
- Create a well in the dry mixture and pour in the wet ingredients, folding gently.
- Scoop the batter into muffin cups, filling them two-thirds full.
- Bake for 25-35 minutes until a toothpick comes out with a few moist crumbs.
- Cool the muffins in the pan for 7 minutes before transferring to a cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Wring out excess moisture from zucchini to avoid soggy muffins.
Adjust the sweetness by adding more maple syrup if desired.
Using a kitchen scale can help with precise measurements.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10
- Sodium: 180
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 35