Description
Soft, wholesome muffins packed with carrots, zucchini, apple, coconut, pecans, and warm cinnamon spice.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 Granny Smith apple, peeled and grated
- 3/4 cup raisins, optional
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 3 large eggs
- 1/2 cup applesauce
- 1/2 cup oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Line the muffin pans with paper liners or lightly coat each cup with cooking spray.
- In a large mixing bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt.
- Add the grated zucchini, grated carrot, grated apple, raisins if using, chopped pecans, and shredded coconut to the dry ingredients. Stir just until everything is evenly distributed.
- In a separate bowl, whisk the eggs, applesauce, oil, and vanilla until smooth.
- Pour the wet mixture into the bowl with the dry ingredients and gently mix until the batter comes together. Stop once you no longer see dry flour.
- Spoon the batter into the muffin cups, filling each one nearly to the top.
- Bake for 30 to 35 minutes for standard muffins, or 16 to 18 minutes for mini muffins.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling.
Notes
If you want to include raisins, soak them in hot water for about 10 minutes first, then drain them before adding them to the batter. That helps them stay plump and juicy in the muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 255kcal
- Sugar: 15g
- Sodium: 231mg
- Fat: 12g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 31mg