cinnamon coconut zucchini muffins

who doesn't love a warm muffin on blustery day? these moist cinnamon zucchini muffins have a rich coconut flavor and are wonderful with some coffee or tea. this muffin is light and fluffy, making it completely irresistible. let the baking commence!

serves 8-10

dry

1 1/8 c. whole-wheat flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 c. unsweetened shredded coconut

wet

2 eggs

1/2 c. olive oil

1 tbsp. raw honey

1/3 c. packed light brown sugar

1 small grated apple, juices included

1/2 c. grated parsnip

1/2 c. grated green zucchini

how to enjoy this cinnamon creation:

• preheat the oven to 350 degrees fahrenheit. place muffin/cupcake liners in a 12-muffin tin.

• in a large bowl whisk together flour, baking soda, ground cinnamon, and salt.

• in a medium bowl, whisk together eggs, olive oil, raw honey, brown sugar, grated vegetables, and grated apple.

• pour wet mixture into the dry ingredients and whisk until mixed. then fold in the shredded coconut.

• fill each muffin liner 3/4 of the way up, place in oven for 18-20 minutes. enjoy!