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Carrot Zucchini Muffins

Such a delicious treat you will honestly forget they are good for you.

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees

  2. 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 :-)
  3. Fold in carrot mixture. Fill greased or paper-lined muffin cups 2/3s full. I like to use an ice cream scoop.
  4. Bake 20 to 22 minutes

Recipe Notes

Recipe yields 18 muffins