These healthy, sugar-free zucchini breakfast muffins are the softest, moistest, and most delicious I've ever had. The optional brown sugar topping gives them a great crunch. They can even be turned paleo with a few substitutions. Seriously, they're so good that I created an Allrecipes account just to share them.
Ingredients
- cooking spray
- 1 ripe banana , mashed
- 0.25 cups unsalted butter , melted
- 1 large egg
- 1 tablespoon coconut oil , melted
- 2 cups shredded zucchini
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg , Optional
- 1 pinch salt
- 0.25 cups milk
- 4 tablespoons brown sugar , Optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
-
2
Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.
-
3
Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually add flour mixture to zucchini mixture, stirring until well combined. Slowly stir in milk until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
-
4
Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts
Per serving
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