Step 1

Heat oven to 350 degrees. Line muffin pan with paper cup liners. Set aside.

Step 2

In a large bowl, whisk together sugar, flour, cinnamon, baking soda, and salt along with coconut and walnuts. Add shredded zucchini, carrots, and apples and stir together.

Step 3

In a medium- size bowl, mix together eggs, vegetable oil, and vanilla. Add the wet ingredients to the dry ingredients and stir to combine.

Step 4

Using an ice cream scoop, fill the muffin cups with batter. Place in oven to bake for 20-25 minutes. Test with a toothpick that should come out clean when done.

Step 5

Remove pan from oven and let muffins cool in pan for 5 minutes. Remove muffins and place on a cooking rack to finish cooling.