Morning Laurie Muffins II ~ Reduced Carb. Version

Morning Laurie Muffins 11

This recipe is a reduced carb version of the recipe I printed June 1.

Ingredients

3/4 cup granulated sugar
2 1/4 cups all purpose flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded sweetened coconut
1/2 cup chopped walnuts
1 cup grated zucchini wrung out
2 cups grated carrot
1/2 cup unsweetened applesauce
1/2 cup maple syrup
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.

In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined.

Add in zucchini and carrot and stir. 

Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. 

Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. 

Cool 7 minutes in the pan and then transfer to a cooling rack.

Store in an airtight container for up to 3 days OR freeze for up to 2 months.