Zucchini Carrot Muffins
Makes 12 muffins
Ingredients
For the wet ingredients:
1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
1 cup shredded carrot (from 2 medium to large carrots)
⅓ cup unsweetened applesauce (or sub 1 ripe mashed banana)
½ cup pure maple syrup
2 eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
For the dry ingredients:
1 cup oat flour
¾ cup all-purpose flour
½ cup shredded unsweetened coconut
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
For the mix-ins:
⅓ cup chopped walnuts (or pecans)
⅓ cup chopped raisins
For topping (optional):
Rolled oats
More chopped walnuts
Instructions
1. Preheat your oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the liners with nonstick cooking spray to prevent sticking.
2. Shred and measure out zucchini (it should be about 1 heaping cup), then place in a paper towel or cheesecloth and squeeze out all the excess moisture.
3. In a large bowl mix together the wet ingredients: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil, and vanilla extract until well combined.
4. In a separate large bowl whisk together the dry ingredients: oat flour, all-purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.
6. Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a few more chopped walnuts if you’d like. Bake for 23-27 minutes or until a tester comes out clean or with just a few crumbs attached.
7. Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
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