Hippy Muffins

These are such an iconic Hippy Muffin. We made these in the 60's and 70's.

Hippy Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 cup Muffin Tin with Paper Liners sprayed with a Vegetable Cooking Spray.
The recipe makes 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, squeezed dry. I use a Box Grater on the largest holes.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:

Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Whisk well with a large Balloon Whisk.

Fold in by hand just until combined:
Zucchini
Carrot

Create a large well in the center of the bowl.
Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Whisk just until combined.

Spoon evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Muffins in the Liners to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!