Zucchini Carrot Muffins- moist, naturally sweetened muffins packed with zucchini, carrots, warm spices, coconut, and raisins. The muffins are perfect for breakfast or snack time and they are freezer-friendly too!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: muffins
Servings: 12muffins
Calories: 221kcal
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Ingredients
2cupsall-purpose or whole-wheat flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2teaspoonsground cinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/8teaspoonground cloves
1/2cuppure maple syrup
1/3cupunsweetened applesauce
1/3cupcoconut oil,melted and slightly cooled
2large eggsat room temperature
1 1/2teaspoonspure vanilla extract
1cupshredded zucchini,squeeze out excess liquid in paper towel*
Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the maple syrup, applesauce, and melted coconut oil. Whisk in the eggs and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the zucchini, carrots, coconut, and raisins.
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 20 to 24 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes. Enjoy!
Notes
Give the shredded zucchini a good squeeze in a paper towel, but don’t wring out all the moisture. You want to keep some of the liquid, so the muffins are moist.