The Humpherys Family

Morning Glory Muffins

Source  Lauren's Latest
Recipe Added:  1/19/2017
3/4 cup sugar
2 1/4 cups flour
1 1/2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup coconut
1/2 cup chopped walnuts or pecans 
1 cup grated zucchini, drained
2 cups grated carrot
1/2 cup applesauce
1/2 cup maple syrup
3 large eggs
1/2 cup vegetable oil
1 tsp vanilla
Preheat oven to 350F. Line muffin tins with paper liners and set aside. In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in wet ingredients. Whisk wet ingredients together. Gradually mix dry ingredients into wet using a rubber spatula until just combined.

Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack. Store in an airtight container for up to 3 days OR freeze for up to 2 months.
Notes
During non-summer months, replace the grated zucchini with grated apples.
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Morning Glory Muffins