CARROT APPLE AND ZUCCHINI MUFFINS

Ingredients

• ​2 cups whole wheat flour
• 4 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup unsweetened shredded coconut
• 1/2 cup chopped dried apricots
• 2/3 cup packed golden brown sugar
• 1/2 cup canola oil
• 3 large eggs
• 1 tsp vanilla
• 2 cups shredded carrots
• 1 cup shredded apple
• 1 cup shredded zucchini
• 1 1/2 tsp grated orange peel

Directions

1. Preheat oven to 375°F.
2. Combine flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a bowl. Stir in coconut and apricots; set aside.
3. Whisk together brown sugar, oil, eggs and vanilla in a bowl until blended. Fold in carrots, apple, zucchini and orange peel. Add carrot mixture to flour mixture and stir just until combined.
4. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
5. Bake until a cake tester inserted in centres comes out clean, about 20 – 22 minutes. Cool muffins in pans for 5 minutes. Remove from pans and cool on racks. May be frozen.