- cooking spray
- 1 ripe banana, mashed
- 1/4 cup unsalted butter, melted
- 1 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 dash salt
- 1/4 cup milk
- 2 tablespoons brown sugar (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
- Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
10/15/2019
recipepes.com
moistest sugar-free zucchini muffins ever, recipe
PT15M
PT1H
5
455 calories