Ingredients
Scale
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened coconut (shredded)
- 1/2 cup walnuts (chopped)
- 1 cup zucchini (grated and wrung out)
- 2 cups carrot (grated)
- 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 sugar, flour, cinnamon, baking soda, salt, shredded coconut and chopped walnuts until well combined.
- Stir in the grated zucchini and carrots.
- In another bowl, mix applesauce, maple syrup, eggs, avocado oil, and vanilla extract until smooth.
- Create a well in the dry mixture and pour in the wet ingredients; fold gently until just combined.
- Fill muffin tins with batter and bake for 25–35 minutes or until a toothpick inserted comes out with moist crumbs.
- Allow muffins to cool before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 187
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg