Ingredients :
- 3/4 cup (190 ml) sugar
- 2 and 1/4 cups (565 ml) all-purpose flour
- 1 and a half teaspoons of cinnamon
- 2 teaspoons baking soda
- 1/2 tsp salt
- 1/2 cup (125 mL) coconut flakes
- 1/2 cup (125 mL) crushed walnuts
- 1 cup (250 mL) grated zucchini (zucchini)
- 2 cups (500 mL) grated carrots
- 1/2 cup (125 mL) applesauce
- 1/2 cup (125 ml) maple syrup
- 3 large eggs, whipped
- 1/2 cup (125 ml) vegetable oil
- 1 teaspoon of vanilla
Preparation :
- Preheat the oven to 350°F (176°C). Put muffin papers in your muffin cups. That’s 20-22 muffins so it’ll take 2 muffins.
- In a large bowl, combine sugar, flour, cinnamon, baking soda, salt, coconut and walnuts. Mix well. Add carrots and zucchini and mix well.
- Create a well in the center of your dry ingredients and add the wet ingredients (counts, syrup, oil, eggs).
- Mix well.
- Pour into muffin tins and bake for 25-35 minutes or until a toothpick comes out clean. Let cool.
- Store in an airtight container in the refrigerator for a few days or freeze for at least 2 months.