Description
Tender zucchini carrot muffins naturally sweetened with maple syrup and applesauce, then filled with coconut, walnuts, and raisins. These moist muffins make a practical breakfast, lunchbox snack, or freezer-friendly treat.
Ingredients
Scale
- 1 medium zucchini, shredded and squeezed dry, about 1 packed cup
- 1 cup shredded carrot, from 2 medium or large carrots
- ⅓ cup unsweetened applesauce, or 1 ripe mashed banana
- ½ cup pure maple syrup
- 2 large eggs
- ⅓ cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup oat flour
- ¾ cup all-purpose flour or gluten-free all-purpose flour
- ½ cup finely shredded unsweetened coconut
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- ⅓ cup chopped walnuts or pecans
- ⅓ cup chopped Medjool dates or raisins
- Rolled oats for topping, optional
- Additional chopped walnuts for topping, optional
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with 10 paper liners, then lightly coat the liners with nonstick cooking spray.
- Shred the zucchini and measure about 1 heaping cup. Wrap it in a clean kitchen towel, cheesecloth, or sturdy paper towels, then squeeze out the excess moisture.
- Add the squeezed zucchini, shredded carrot, applesauce, maple syrup, eggs, cooled coconut oil, and vanilla to a large bowl. Whisk until well combined.
- In a separate large bowl, whisk together the oat flour, all-purpose flour, shredded coconut, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients. Stir gently until only a few flour streaks remain.
- Fold in the chopped walnuts and chopped dates or raisins. Stop mixing as soon as the batter looks evenly combined.
- Divide the batter evenly among the 10 prepared muffin liners. Sprinkle the tops with rolled oats and additional chopped walnuts when desired.
- Bake for 23 to 27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 to 10 minutes. Transfer them to a wire rack and let them finish cooling before storing.
Notes
- Measure the zucchini before squeezing out the excess liquid.
- Do not overmix the batter, or the muffins may turn dense.
- Use certified gluten-free oat flour and cup-for-cup gluten-free flour for gluten-free muffins.
- Store cooled muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze completely cooled muffins in an airtight container or freezer bag for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 286
- Sugar: 17
- Sodium: 191
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 5
- Cholesterol: 37