Carrot and Zucchini Muffins

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Contributed by: Kyra Corrigan

Serves: 18

Time: Prep: 15 min. Bake: 20 min. + cooling

These muffins are perfect for breakfast on-the-go, a quick snack or a pick-me-up treat. They taste just like a carrot cake, but without all the added sugars!

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$0.00

These muffins are perfect for breakfast on-the-go, a quick snack or a pick-me-up treat. They taste just like a carrot cake, but without all the added sugars!

More Information >>

PRODUCT INFORMATION

Ingredients

2 cups grated carrot
1 cup grated zucchini
1 cup grated apple
3/4 cup organic shredded coconut
1/2 cup organic raisins
2 cups organic all purpose white flour
1 cup organic coconut sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
3 large eggs, lightly beaten
3/4 cup organic coconut oil (liquid)
1 teaspoon vanilla extract

method

  1. Gently toss together carrot, zucchini, apple, coconut and raisins*; set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
  3. Combine eggs, oil and vanilla in a separate bowl; stir into dry ingredients just until moistened (batter will be thick).
  4. Fold in carrot mixture. Completely fill greased or paper-lined muffin cups as they do not rise.
  5. Bake at 180° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Notes: *These ingredients may seem as though they have a lot of excess liquid. Do not remove/drain. This helps to form the muffin batter.

Dairy Free
Dairy Free
High Fibre
High Fibre
Low Sodium
Low Sodium
Nut Free
Nut Free
Low Fat
Low Fat
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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