Morning Glory Zucchini Carrot Muffins

 Morning Glory Zucchini Carrot Muffins

Ambitious Kitchen 

 

 Ingredients:

1 medium zucchini, squeezed of excess moisture (1 cup shredded zucchini)
1 C shredded carrot (from 2 medium to large carrots)
⅓ C unsweetened applesauce (or sub 1 ripe mashed banana)
½ C maple syrup
2 eggs
⅓ C coconut oil, melted and cooled
1 tsp vanilla 
1 C oat flour 

¾ C flour (all purpose, whole wheat, or GF)
½ C shredded unsweetened coconut 

1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Optional mix-ins:
⅓ cup chopped walnuts (or pecans)
⅓ cup chopped Medjool dates or raisins 

 

Instructions: 

1. Preheat your oven to 350F and line a muffin tin with muffin liners or grease the pan. 
2. Prep the zucchini: Shred and measure out zucchini (about 1 cup), then wring out as much moisture as you can.
3. In a large bowl mix together the shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla until well combined.
4. In another large bowl combine the oat flour, whole wheat flour, shredded coconut, baking soda, cinnamon, nutmeg and salt. 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.
5. Distribute batter amongst the muffin cups. Bake for 23-27 minutes or until a toothpick comes out clean or with just a few crumbs.
6. Allow muffins to cool for 5-10 minutes, then remove and move to a wire rack to finish cooling.