Carrot Zucchini Bran Muffins

Carrot Zucchini Muffins

I’ve been craving baked goods recently but with the food-heavy holidays coming up I don’t want to overdo it this early in the season.  The answer to my delicious dilemma?  These hearty food-filled muffins from Sweet Mama.

Preheat your oven to 400°F and spray a muffin tin with cooking spray.

Carrot Zucchini Muffins

Grate up 1 small zucchini and 1 medium carrot — you’re trying for 1 cup of each.

Mash up 2 small bananas with a fork — again, you’re looking for 1 cup banana.

Carrot Zucchini Muffins

In a medium-sized bowl, beat together 2 eggs, 1/2 cup brown sugar, 1/2 cup canola oil and 1 teaspoon vanilla.

Carrot Zucchini Muffins

Add in the mashed banana and the grated carrot and zucchini.  Add in as well 1 cup unsweetened shredded coconut.  Mix it up well.

Carrot Zucchini Muffins

In another bowl, mix together 3/4 cup all-purpose flour, 1/4 cup bran, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoons each ground cinnamon and ground nutmeg.

Carrot Zucchini Muffins

Add the dry ingredients to the wet mixture and stir until just combined.

Carrot Zucchini Muffins

Spoon into the muffin tins.  I sprinkled mine with a wee bit of cinnamon sugar that I had on hand.

Carrot Zucchini Muffins

Bake for 20-25 minutes, until the muffins are brown and a toothpick inserted in the centre of the centre muffin comes out clean.

Carrot Zucchini Muffins

Leave in the pan for a few minutes and then transfer to a wire rack to cool completely.

Or eat still hot with butter.  MMMMMMMM!

Carrot Zucchini Muffins

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

14 thoughts on “Carrot Zucchini Bran Muffins”

  1. You’ve done it again 🙂 These look fabulous! And timely too, since I just started making muffins again — they used to be a staple for my family. I’m going to make a batch and freeze some. Thanks!

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  2. Thanks for the lovely recipe. Baked these up today with just 1/4 cup of sugar and they were delicious. Very moist, so much so I’ll probably cut the oil in half next time. My two-year-old enjoyed sprinkling the cinnamon sugar on top — a nice touch. 🙂

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  3. I LOVE these! I found the recipe this AM & they turned out FANTASTIC! I used only 1/4 cup of sugar bc I only had sweetened coconut on hand. I also substituted applesauce for the oil. And I omitted the cinnamon sugar topping bc I didn’t want them too sweet. Perfect breakfast for my family! THANK YOU!!!!!!!!!!!

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