Moistest Sugar-Free Zucchini Muffins Ever

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. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

2. 2

   Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.

3. 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. 4

   Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.