Healthy Carrot, Zucchini and Banana Muffin Recipe

This is not your regular banana muffin recipe.

Sure it has a cup of mashed ripe banana, giving the muffins that nice familiar banana taste, but wait...

Add in grated zucchini, grated carrots and some coconut and you have yourself some pretty fine healthy snacking or breakfast muffins.

Add some chopped walnuts and you have really upped the nutritional content.

And the best part? They are absolutely fabulous tasting, so fabulous that those picky non-vegetable eaters in the house won't even know they are eating their vegetables.

I love this easy muffin recipe too because it doesn't have too much sugar.

1/2 cup of brown sugar for an entire batch of muffins isn't too bad.

Plus, if you really want to cut out the sugar and for a diabetic muffin recipe, try the Splenda and brown sugar blend for baking.

I think you will really love these healthy muffins.

2 eggs, beaten
1/2 cup (125 ml) packed brown sugar
1/2 cup (125 ml) canola oil
1 cup (250 ml) zucchini, grated
1 cup (250 ml) carrots, grated
1 cup (250 ml) ripe banana, mashed
1 cup (250 ml) unsweetened shredded coconut
1 cup (250 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) cinnamon
1/2 teaspoon (2 ml) ground nutmeg

Preheat oven to 400ºF.

In a large bowl, mix together eggs, brown sugar and oil. Add zucchini, carrot, banana and coconut flakes. Mix until well combined.

Add flour, baking powder, baking soda, cinnamon and nutmeg. Mix until ingredients are just blended.

Evenly divide batter into 12 lightly greased muffin cups. Bake in preheated oven for 20 to 25 minutes or until muffins are golden brown.

Remove from oven and cool in pan for 5 muffins. Carefully remove the muffins from the pan and let them cool on a rack for 15 minutes.

Makes 12 muffins.

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• Want to add even more nutrition to these delightful healthy muffins? Add 1/2 cup chopped walnuts to the batter when you add in the banana etc.