Description
These muffins are the softest, moistest, most delicious that I have ever had, and they’re sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!
Ingredients
- cooking spray
- 1 ripe banana, mashed
- ¼ 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
- ¼ cup milk
- 2 tablespoons brown sugar (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12