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!
Ali Does It Herself 
Looks a bit like a carrot cake actually – that can only be a good thing.
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Tastes a bit like carrot cake, too — but sweeter, and with the crunch of the coconut.
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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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Well I merely culled the best from the internet … these muffins are super moist — I can definitely see them as a fantastic breakfast.
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Love these muffins! I added the zest of 2 oranges and the taste is incredible.
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Mmm, sounds amazing!
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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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Thanks, and you’re welcome! This is a very moist recipe, more so if you have a soft zucchini. I like mine super mushy!
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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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Hahah, glad you enjoyed it, with your own twist!
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these are AMAZING! i changed the recipe a bit to make them sugar and gluten free. lovely 🙂
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