Carrot Zucchini Bran 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.

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.

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

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

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.

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

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

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

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!