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Carrot and Zucchini Muffins

Carrot and Zucchini Muffins
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!

Method

  1. Gently toss together carrot, zucchini, apple, coconut and sultanas*; 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.

Buy Ingredients

  • Organic Sultanas 200g

    Organic Sultanas 200g

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  • Organic Unbleached White All-Purpose Flour 2KG

    Organic Unbleached White All-Purpose Flour 2KG

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  • Honest to Goodness Organic Coconut Sugar Organic Coconut Sugar 500g

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  • Organic Shredded Coconut 650g

    Organic Shredded Coconut 650g

    $13.50
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  • Organic Virgin Coconut Oil 1L

    Organic Virgin Coconut Oil 1L

    $18.95
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  • Himalayan Rock Salt - Fine 600g

    Himalayan Rock Salt - Fine 600g

    $6.95
    .
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