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
Ingredients
- 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
Instructions
- 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.