Angie’s Favourite Forest Hike Muffins

This recipe for veggie filled forest hike muffins makes it worthwhile to drag out the food processor! But a hand grater will work just as well. Whatever you use is worth it though, I love these muffins!

~ Angie

Angie’s Favourite Forest Hike Muffins

Prep Time 25 minutes
Cook Time 22 minutes
Cool 10 minutes
Total Time 57 minutes
Course Baking, Snack
Servings 18 muffins


  • 2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1 cup chopped peeled apple
  • 3/4 cup flaked coconut
  • 1/2 cup chopped almonds (omit for school snacks)
  • 2 teaspoons orange zest
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs lightly beaten
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract


  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel in a bowl. Set aside.
  • Combine flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Separately combine eggs, oil and vanilla.
  • Stir wet ingredients into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
Keyword Muffins