Zucchini Carrot Coconut Muffins

Good morning! Just went to work to find out that I don’t actually start until 10 today so I thought I’d spend this next little bit sharing these delicious muffins I made last night. I’ve been using FitMenCook for a lot of my recipes lately, so I can credit them for the inspiration…changed a few things up though! These are great for a mid-day snack or a post work out re-fuel.

Here’s the recipe:

  • Dry ingredients
    • 1 1/2 cups whole wheat flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
  • Wet ingredients
    • 2 eggs
    • 1/3 cup extra virgin olive oil
    • 1/3 cup canned coconut milk
    • 2/3 cup brown sugar splenda
    • 1 teaspoon vanilla extract
    • 1 teaspoon grated orange zest (or lemon zest)*
    • 1 medium zucchini (grated)
  • Add these if desired:
    • 1/2 cup grated carrots
    • 1/2 cup chopped walnuts
    • 1/2 cup of shredded coconut
    • 1/2 cup of blueberries (I added these for my second batch)

Makes approx 15 muffins

Per muffin:

  • Calories 190
  • Total fat 9.8g (saturated fat 3.9g, trans fat 0g)
  • Cholesterol: 22mg
  • Sodium 55mg
  • Total Carb: 21g (dietary fibre 1.4g, sugars 9.9g)
  • Protein 3.6g


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