Ingredients
- 1 1/2 cups grated zucchini (aprox 2 small zucchini)
- 3/4 cup grated carrot (aprox 1 large carrot)
- 2 small over-ripe bananas
- 1 cup applesauce
- 3/4 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 Tbsp white vinegar
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 Tbsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp salt
Servings:
Units:
Instructions
- Preheat oven to 350 degrees F. Grease or line 24 muffin cups with paper liners.
- Combine zucchini, carrot, bananas, applesauce, brown sugar, coconut oil, vinegar, and vanilla extract together in a large bowl. Mix until well blended.
- Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a separate bowl. Add flour mixture to zucchini mixture while continuously stirring until batter is just combined.
- Spoon batter into prepared muffin cups about 3/4-full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes.
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