Ingredients
1/4 cup hazelnuts, chopped
1/4 cup unsweetened coconut flakes
1/4 cup carrots, shredded
1 cup zucchini, spiralized and roughly chopped
1/4 cup unsweetened applesauce
1/3 cup plain Greek yogurt (use a dairy-free alternative to make recipe dairy-free)
1 teaspoon pure vanilla extract
1 tablespoon coconut oil, melted
1/4 cup honey (or maple syrup)
2 small bananas, mashed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups whole wheat pastry flour
Step by step
Heat your KitchenAid® 30″ Electric Convection Slide-In Range with Baking Drawer to 375 degrees F. Grease a KitchenAid® Nonstick 12-Cavity Muffin Pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a large bowl, whisk together the mashed bananas, honey, coconut oil and vanilla extract. Add in the yogurt and applesauce. Whisk in the zucchini and carrots, along with the coconut flakes and hazelnuts.
Add in the dry ingredients and mix until just combined. The batter will be thick.
Divide batter evenly into the prepared cups. Bake muffins until golden brown and a tester inserted into the center comes out clean, about 18-20 minutes.
Remove muffins from pan and let cool completely on cooling rack. Store leftovers in an airtight container for up to a week at room temperature.