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 grated zucchini
- 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 your oven to 350°F. Line muffin tins with paper liners.
- In a large bowl, whisk together the dry ingredients: sugar, flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts. Add the grated zucchini and carrots; mix well.
- In another bowl, combine the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Whisk until fully blended.
- Create a well in the dry mixture's center and pour in the wet ingredients. Using a rubber spatula, gently fold until just combined—avoid overmixing.
- Scoop the batter into prepared muffin tins and bake for about 25–35 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow muffins to cool for about 7 minutes in the pan before transferring them to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 185
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg