Zucchini and Carrot Muffins

September 15th 2015 Fresh Life Organics


Breakfast has never been tastier (or healthier!) than these muffins.


2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped and peeled apple
3/4 cup shredded coconut
1/2 cup chopped almonds or walnuts
2 tsps orange zest
2 cups flour (almond or brown rice works great)
2/3 cup coconut sugar
1 tbsp ground cinnamon
2 tsps baking soda
1/2 tsp salt
3 eggs, lightly beaten
3/4 cup melted coconut oil
1 tsp vanilla extract


1. Toss together carrot, zucchini, apple, coconut, almonds and orange zest. Set aside.

2. In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt.

3. Combine eggs, oil and vanilla. Stir into dry ingredients until moistened. Then fold in the carrot mixture.

4. Fill greased or paper-lined muffin trays 2/3 full. Bake a 375 for 20 minutes or until a toothpick comes out clean.

5. Cool in pan 10 minutes before removing and placing on wire rack. ENJOY!

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