Carrot Zucchini Morning Glory Muffins
These Carrot Zucchini Morning Glory Muffins are delicious and nutritious! Filled with shredded carrots, zucchini, banana, and loads of fibre.
Ingredients
- 1 medium banana mashed
- 2 cups shredded carrots about 5-6 medium carrots
- 1 cup shredded zucchini about 1 small zucchini
- 1 cup all purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1 tbsp chia seeds See notes.
- 2 tbsp hemp seeds See notes.
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup honey
- 1/4 cup brown sugar lightly packed
Instructions
- Preheat your oven to 375 degrees F.
- Prepare muffin tins by lining 16 spots with muffin liners. Set aside.
- Mash the banana. Set aside.
- Grate and measure the carrots. Set aside.2 cups shredded carrots
- Grate and measure the zucchini. Set aside.1 cup shredded zucchini
- In a large bowl whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, coconut, chia seeds and hemp seeds.1 cup all purpose flour, 1 cup almond flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 2 tsp ground cinnamon, 1/2 cup unsweetened shredded coconut, 1 tbsp chia seeds, 2 tbsp hemp seeds
- In a separate bowl whisk together the mashed banana, eggs, oil, honey and brown sugar.1 medium banana, 2 large eggs, 1/2 cup vegetable oil or melted coconut oil, 1/4 cup honey, 1/4 cup brown sugar
- Then lightly squeeze any excess moisture from the shredded zucchini and carrots, then add to the wet ingredients. Mix.
- Now add the wet ingredients to the dry ingredients and stir to combine.
- Fill 16 muffin cups with the batter.
- Bake for 30-35 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
- When done, let cool on a wire rack.
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