ZUCCHINI CARROT MUFFINS
20min · 12 servings Ingredients • ▢ 1 1/2 cups Carrot, shredded (about 2 large carrots) • ▢ 1 cup zucchini, shredded (3-4 small) • ▢ 1/2 cup Coconut, shredded and unsweetened • ▢ 2 cups White Whole Wheat Flour • ▢ 1/2 cup granulated white sugar • ▢ 1/2 cup brown sugar • ▢ 1/2 Tbsp. cinnamon, ground • ▢ 1/2 tsp. ginger, ground • ▢ 1/4 tsp. nutmeg, ground • ▢ 1 tsp. baking powder • ▢ 1/2 tsp. baking soda • ▢ 1/2 tsp . salt • ▢ 2 large eggs, lightly beaten • ▢ 1/4 cup canola oil or coconut oil • ▢ 1/4 cup applesauce • ▢ 1 tsp. vanilla extract Full recipe is on krollskorner.com search “zucchini muffins”
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