Fast Healthy Quick...Delish Muffins is what I like to call them

So I am always "Pining" things but a few months ago I made a "Done" Board in order to start Trying Something New!  Often we eat whatever I throw together which usually turns out pretty good but we end up eating the same things over and over each month...Boring... 

I made two different recipes last week that are definitely going in the recipe card box. Both breakfast :)

Here's the first one, 

|| C O C O N U T  C A R R O T  A N D  Z U C H I N I  M U F F I N S ||

Ingredients

• 2 cups shredded carrot
• 1 cup shredded zucchini
• 1 cup chopped peeled apple
• 3/4 cup flaked coconut
• 1/2 cup chopped almonds
• 2 teaspoons grated orange peel
• 2 cups all-purpose flour
• 1-1/4 cups sugar (I did 1 c. Sugar 1/4 c. coconut sugar)
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup canola oil (Coconut Oil)
• 1 teaspoon vanilla extract

Directions

• Gently toss together carrot, zucchini, apple, coconut, almonds and
• orange peel; set aside. I shredded carrots and zucchini using my food processor crater attachment)
• In a large bowl, combine flour, sugar, cinnamon, baking soda and
• salt. Combine eggs, oil and vanilla; stir into dry ingredients just
• until moistened (batter will be thick).
• Fold in carrot mixture. Fill greased or paper-lined muffin cups
• two-thirds full.
• Bake at 375° for 20-22 minutes or until muffins test done. Cool

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My 1 year old boys LOVED these so I stuck 2/ziplock bag and I just sit them out to thaw before I go to bed and breakfast is ready in the morning.  

HEALTH EASY BREAKFAST!