Maple Coconut Oil Zucchini Muffins
Prep time
Cook time
Total time
These Maple Coconut Oil Zucchini Muffins are super light and fluffy, and so delicious you'd never know they were healthy!
Serves: 12
  • 1 egg
  • ½ cup pure maple syrup
  • ½ cup milk (I prefer almond)
  • ¼ cup melted coconut oil
  • 1 ½ cups grated zucchini (about 2 medium)
  • 1 ⅔ cup white whole wheat flour
  • ½ cups quick rolled oats (uncooked), divided
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  1. Preheat your oven to 350 degrees F. Prepare a 12-cup regular muffin tin with either non-stick spray or muffin liners -- set aside.
  2. In a medium bowl, add all of the wet ingredients (egg through zucchini) and stir to combine. Add all of the dry ingredients over the wet, and stir until just combined -- try not to over stir.
  3. Divide evenly among the 12 muffin tins and bake for 18-20 minutes until golden brown and a toothpick (or small, sharp knife) inserted in the center comes out clean. Allow to sit for a few minutes on a cooling rack in the muffin tins, and then remove and set directly on the cooling rack to cool completely.
  4. Store in a sealed plastic bag or tupperware container in the fridge for several days.
Recipe by Another Root at