Moistest Sugar-Free Zucchini Muffins Ever recipe
All Recipes Bread Quick Bread Recipes Zucchini Bread RecipesIngredients
- 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 1 dash salt ¼ cup milk 2 tablespoons brown sugar
Nutrition Info
- 143.7 caloriescarbohydrate: 20.3 gcholesterol: 26.1 mgfat: 6 gfiber: 3.1 gprotein: 3.9 gsaturatedFat: 3.8 gservingSize: -sodium: 150 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Moistest Sugar-Free Zucchini Muffins Ever
Directions
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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.