I have become a huge fan of a restaurant in Chicago which shall go unnamed. They have healthy foods with options of vegetarian, vegan and gluten- free foods along with organically fed chicken and possibly other meats that I’m unaware of.
When dining at this restaurant I happened upon their carrot zucchini muffins and I instantly fell in love. You could say I was on the verge of obsessed with them. I would visit this restaurant so frequently, they knew my name and what I was coming to get as soon as I walked in the door.
Finally, one day I mentioned to the manager that I would just make them myself. Mind you I’ve asked other staff what was in them, but they would never tell me. This manager, perhaps because of my look of desperation showed me the ingredient list and as I stared with huge eyes. He suggested I quickly snap a photo with my camera if I’m going to make use of the information.
Though I didn’t have the measurements knowing what was in them was extremely important. Here is what I came up with.
Carrot Zucchini Muffins
Such a delicious treat you will honestly forget they are good for you.
- 2 cups of shredded carrots
- 1 cup of shredded zucchini
- ¾ cup of flaked coconut
- ½ cup of chopped walnuts
- 2 cups of flour
- 1- ¼ cups sugar
- 1 tablespoon of ground cinnamon
- 2 teaspoon baking soda
- ½ teaspoon of salt
- 2 eggs
- ¾ cup of canola oil
- 1 teaspoon of vanilla extract
Preheat oven to 375 degrees
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened. Yes, I used my Kitchen-Aid mixer 🙂
Fold in carrot mixture. Fill greased or paper-lined muffin cups 2/3s full. I like to use an ice cream scoop.
Bake 20 to 22 minutes
Recipe yields 18 muffins