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Angie's Favourite Forest Hike Muffins
Print Recipe
Pin Recipe
Prep Time
25
minutes
mins
Cook Time
22
minutes
mins
Cool
10
minutes
mins
Total Time
57
minutes
mins
Course
Baking, Snack
Servings
18
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.
Keyword
Muffins