Cinnamon Zucchini Muffins
Serves
12
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
For the muffins:
6 tbsp coconut oil, melted
¾ cup (135 g) coconut sugar
2 large eggs
1 tsp vanilla extract
½ cup (140 g) Greek yogurt
2 cups (300 g) all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups zucchini, grated, squeezed to remove excess water
6 tbsp coconut oil, melted
¾ cup (135 g) coconut sugar
2 large eggs
1 tsp vanilla extract
½ cup (140 g) Greek yogurt
2 cups (300 g) all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups zucchini, grated, squeezed to remove excess water
For the cinnamon swirl:
¼ cup (45 g) coconut sugar
1 tbsp ground cinnamon
¼ cup (45 g) coconut sugar
1 tbsp ground cinnamon
Nutrition
(Per Serving)
Calories
212
Fats
8 g
Protein
4 g
Carbs
33 g
Instructions
- Preheat oven to 400°F (200°C). Prepare muffin tin with paper or silicone muffin liners.
- In large bowl, mix melted coconut oil, coconut sugar, eggs, vanilla extract, and Greek yogurt until well combined.
- In separate bowl, whisk flour, baking soda, and salt. Add grated zucchini and toss together. Add zucchini and flour mixture to large bowl of wet ingredients and gently fold through until well combined.
- In small bowl, mix cinnamon swirl ingredients. Add to muffin batter and fold through 2 to 3 times to form swirl. Do not over mix.
- Scoop batter into muffin liners and place tray into oven. Bake for 22 to 25 minutes, or until toothpick inserted into center of muffin comes out clean.
- Remove tray from oven and set aside to cool in tin for 5 minutes. Remove muffins from tin and place on wire rack to cool completely.