Zucchini Carrot Muffins (Dairy-Free, Toddler Friendly)
Zucchini Carrot Muffins are filled with zucchini, shredded carrots and unsweetened coconut in each bite and are the perfect grab and go snack!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at krollskorner.com.
Cooking tools:
- Food processor
- Potato ricer
- Cheesecloth
- Ice cream scoop
- Grater
- Muffin tin
- Cupcake liner
- Mixing bowl
- Oven
- Kitchen towel
- Paper towel
- Zip-top bag
- Microwave
- Refrigerator
- Freezer
Ingredients
- 1 1/2 cups Carrot, shredded (about 2 large carrots)
- 1 cup zucchini, shredded (3-4 small)
- 1/2 cup Coconut, shredded and unsweetened
- 2 cups White Whole Wheat Flour
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1/2 Tbsp. cinnamon, ground
- 1/2 tsp. ginger, ground
- 1/4 tsp. nutmeg, ground
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp . salt
- 2 large eggs, lightly beaten
- 1/4 cup canola oil or coconut oil
- 1/4 cup applesauce
- 1 tsp. vanilla extract
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