Carrot zucchini muffins
Carrot Zucchini Muffins are an easy breakfast recipe filled with tasty goodness! Make this muffin recipe for breakfast or brunch!
Servings 24 servings
Ingredients
- 3 cups grated carrot and zucchini
- almost 1 cup coconut oil liquid or soft
- 1 cup brown sugar
- optional dash of vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- First, mix the dry ingredients thoroughly in a smaller dish. In a separate larger bowl (I used our electric mixer, combine the carrots and zucchini along with the soft or liquid coconut oil, brown sugar and vanilla. Once that is evenly mixed you can start to slowly add in the dry ingredients. Add a little at a time until all is just combined, do not over mix.
- Next, I greased a large mini muffin tray and added a bit of batter to each well. Bake at 350 degrees for about 9 to 12 minutes or until spongy on top and a toothpick comes out clean. Let the muffins cool for 10 minutes before enjoying and let cool completely to room temperature before storing in an air tight sealed container.