Carrot Zucchini Muffins

We got some huge zucchini from our CSA last week and after various grilling, sautes and other methods, you get tired of just plain zucchini. Katherine inspired my idea for muffins, so take a look at these nutritious bites- using applesauce to replace some of the oil content. 

Here is what you need:

I substituted coconut oil for the canola oil mentioned in recipe.

My mini food processor was perfect for grating the carrots and zucchini!

Whisk it all up...

Grease your muffin pan and fill...

And ta-da! 18-20 minutes later you have this beauty!

Here is the recipe:

1/4 cup coconut oil

1/2 cup brown sugar

1 egg

3/4 cup applesauce

1 cup carrots, grated(about 2 carrots)

1 cup zucchini, grated(about 1/2 of a large zucchini)

1 cup whole wheat flour

3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt 

Directions: 

• Preheat oven to 400F
• In a large bowl, whisk together oil and sugar.
• Beat in egg, then applesauce.
• Stir in carrots and zucchini.
• In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
• Fold dry ingredients into wet, until just mixed.
• Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin.

 Enjoy!