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Sugar-Free Zucchini Muffins

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
12 servings
Snack
Sugar-Free Zucchini Muffins
Ingredients
  • 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
  • 1 dash salt
  • 1/4 cup milk
  • 2 tablespoons brown sugar
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Next, take a moment to prepare your muffin tin by spraying it with cooking spray, ensuring each cup is well-coated.
3
Mix together the ripe banana, softened butter, egg, and coconut oil in a large bowl until you achieve a smooth and harmonious blend. Introduce the zucchini and vanilla into this mixture, stirring until they are fully incorporated.
4
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the zucchini mixture, stirring until everything is well combined.
5
Slowly pour in the milk, stirring continuously until it's fully incorporated.
6
Now, scoop 1/4 cup of the batter into each prepared muffin cup. Finish by sprinkling a pinch of brown sugar on top of each muffin.
7
Place the muffins in the preheated oven and bake until they spring back when pressed lightly, approximately 20 minutes.