Zucchini Carrot Muffins
These muffins are wonderful for breakfast or to serve with a salad or bowl of soup.
Dovetailing Tip: Use the chopped up apple you prepared when making today's salad.
Leftover muffins make a great next morning breakfast. Warm and serve with cream cheese spread, or alongside eggs of choice.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | shredded carrots |
| 1 cup | shredded zucchini |
| 1 cup | chopped peeled apple |
| 3/4 cup | flaked coconut |
| 1/2 cup | chopped almonds |
| 2 teaspoons | grated orange peel |
| 2 cups | all-purpose flour |
| 1 1/4 cups | sugar |
| 1 tablespoon | ground cinnamon |
| 2 teaspoons | baking soda |
| 1/2 teaspoon | salt |
| 3 | eggs, lightly beaten |
| 3/4 cup | Coconut Oil, melted |
| 1 teaspoon | vanilla extract |
Directions:
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
Source: tasteofhome.com
