Carrot Zucchini Muffins
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Two Peas & Their Pod · by Maria Lichty★ 4.7 (21)

Carrot Zucchini Muffins

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 9%
CARBS 34G61% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER16G TOTAL SUGAR
FAT 8G33% OF CAL
6G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, naturally sweetened muffins packed with zucchini, carrots, coconut, and raisins, spiced with cinnamon, ginger, nutmeg, and cloves. Great for breakfast or snacking and freezer-friendly.

mainamericanbaked goodeggsdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups all-purpose or whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/3 cup coconut oil, (melted and slightly cooled)
  • 2 large eggs (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup shredded zucchini, (squeeze out excess liquid in paper towel*)
  • 1 cup shredded carrots
  • 1/2 cup flaked coconut
  • 1/3 cup raisins or dried cranberries
  • 2 tablespoons turbinado sugar, (for sprinkling on muffins)
PREP
10M
SODIUM
182MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.