moistest sugar-free zucchini muffins ever

moistest sugar-free zucchini muffins ever
  • 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)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
  3. 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.
  4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

10/15/2019
moistest sugar-free zucchini muffins ever, recipe PT15M PT1H 5 455 calories

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