These healthy, sugar-free zucchini breakfast muffins are the softest, moistest, and most delicious I've ever had. The optional brown sugar topping gives them a great crunch. They can even be turned paleo with a few substitutions. Seriously, they're so good that I created an Allrecipes account just to share them.
Ingredients
- cooking spray:
- ripe banana: 1 piece (mashed)
- unsalted butter: 0.25 cup (melted)
- egg: 1 piece
- coconut oil: 1 Tbsp (melted)
- zucchini: 2 cups (shredded)
- vanilla extract: 1 tsp
- whole wheat flour: 2 cups
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 1 tsp (optional)
- pinch salt: 1 piece
- milk: 0.25 cup
- brown sugar: 4 Tbsp (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
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Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.
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Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually add flour mixture to zucchini mixture, stirring until well combined. Slowly stir in milk until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
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Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
