Zucchini, Carrot, Apple Muffins

Ingredients:

3 cups (435 grams) Unbleached All-Purpose Flour
1-1/8 cups (227 grams) Sugar
1/2 cup + 2 Tbsp. (60 grams)Shredded Coconut (optional)
2-1/2 tsp. Cinnamon
2-1/4 tsp. Baking Soda
1 tsp. Kosher Salt
3/4 tsp.Baking Powder
3 cups (340 grams) Carrots- peeled & grated
2 cups (255 grams) Zucchini, grated
2 cups (255 grams)Granny Smith Apples- peeled & grated
4 large Eggs
1/2 cup + 2 Tbsp.(120 grams) Vegetable Oil
2-1/2 tsp.Vanilla Extract
3/4 cup (85 grams)Walnut Pieces, toasted (optional)

Directions:

1. Position rack in the middle of the oven and preheat to 400 degrees. Grease 24 muffin cups or line with muffin papers.
2. In a large mixing bowl, add the flour, sugar, coconut, cinnamon, baking soda, salt and baking powder and whisk together.
3. In a medium mixing bowl add the carrots, zucchini and apples, gently toss together.
4. In a medium bowl, whisk together the eggs, oil and vanilla. Pour mixture over grated vegetables and fruit and fold gently to combine.
5. Place wet ingredients onto dry ingredients and fold in until fully moistened then add walnuts and fold in just until combined. The batter will be very thick and hard to stir. Be careful not to overmix it.
6. Scoop the batter gently into 24 cups filling to the top. Bake 10 minutes then rotate pans and reduce heat to 350 degrees. Bake 22-25 minutes more, or until toothpick inserted comes out clean.
7. Leave the muffins in the pan for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Serve the muffins the same day or cool for 12 hours and wrap in plastic wrap then place them in a freezer bag and freeze for up to 3 months.
8. Enjoy!

Click HERE for a printable version.

Nicole