Carrot Zucchini Apple Chunk Muffins

Summer is in full bloom and that means your garden may be producing more veggies than you know what to do with. My friend Andrea posted some great ideas about incorporating home grown fruits and veggies into meal planning to make sure your garden's bounty doesn't go to waste over on NW Healthy Mama, be sure to check it out.

Zucchini is a common veggie that people always seem to have too much of, and one of my favorite ways to use up the extras is to bake them into muffins. They add a moistness that just can't be beat, and it's a great way to add extra servings of fiber-rich veggies into your diet. 

I tweaked this Apple Carrot Zucchini muffin recipe a few weeks ago and have found myself making them again and again. Everyone loves them and they're a great summer snack staple for the kids. So, if you have some extra zucchini just lying around needing to be used up, get the muffin pan out and get baking!

Carrot Zucchini Apple Chunk Muffins

1 C coconut oil, melted
2 eggs, room temperature
1/2 C brown sugar
1/2 C maple syrup
3 cups flour
1 t salt
1 t baking soda
1 t cinnamon
1 C shredded zucchini
1 C shredded carrot
1 C chopped green apple (I just cored and chopped one medium green apple, peel on and dumped it in)

Preheat oven to 350°F and spray muffin pan with oil or line with cupcake liners.

In a large bowl, mix together oil, eggs and sweeteners. Add dry ingredients and gently stir until combined. Fold in zucchini, carrot, and apple chunks.

Fill muffin tins 2/3 full and sprinkle with cinnamon, if desired. Bake 20 to 25 minutes or until toothpick comes out nearly clean, with a crumb or two attached (bake time varies based on size of muffin tin).