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 :

1. 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.
2. In a large bowl, combine sugar, flour, cinnamon, baking soda, salt, coconut and walnuts. Mix well. Add carrots and zucchini and mix well.
3. Create a well in the center of your dry ingredients and add the wet ingredients (counts, syrup, oil, eggs).
4. Mix well.
5. Pour into muffin tins and bake for 25-35 minutes or until a toothpick comes out clean. Let cool.
6. Store in an airtight container in the refrigerator for a few days or freeze for at least 2 months.

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