Maple Coconut Oil Zucchini Muffins
 
Prep time
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These Maple Coconut Oil Zucchini Muffins are super light and fluffy, and so delicious you'd never know they were healthy!
Author:
Serves: 12
Ingredients
  • 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
Instructions
  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 http://www.anotherroot.com/maple-coconut-oil-zucchini-muffins/