Description
These Zucchini Apple Carrot Muffins are packed with fruit and veggies making them a healthy and delicious snack for your child!
Ingredients
Scale
- 2 1/3 cup white, whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup melted coconut oil, use refined if you don’t want any coconut taste
- 1 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated apple
- 1/2 cup packed grated zucchini
- 1/2 cup packed grated carrot
Instructions
- Pre-heat oven to 350 degrees F. Line a muffin tin with liners, or spray with cooking spray and set aside. Chop the grated zucchini, apple and carrot into small pieces (optional) and place them into a clean dishtowel and squeeze out all the water that you can.
- Add all the dry ingredients to a medium sized bowl and mix.
- To a large bowl, add the coconut oil, applesauce, and coconut sugar and mix until combined. Next, add the mape syrup, eggs and vanilla and mix again.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Add in the zucchini, apple and carrot and mix well.
- Use a 1/4 scoop to scoop the mixture into the muffin tins. If you do a heaping 1/4 scoop you should be able to get exactly 12 muffins. If doing less you might get 14.
- Bake muffins until a toothpick inserted into one of them comes out clean, 25-30 minutes. Let muffins cool before enjoying.
Notes
Muffins can be stored in an airtight container in the refrigerator or the counter for 4-5 days. They can be frozen up to 6 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Kid Friendly
- Method: Oven
- Cuisine: American
