This coconut flour zucchini muffins are surprisingly very moist and very delicious. Initially, I didn’t expect much, because coconut flour usually gives a drier texture to the baked goods. But not this time. Combining coconut flour and zucchini was a very good idea, I guess.
These gluten-free zucchini muffins make a perfect nourishing breakfast. Also, it’s great for picky eaters. They can be a great portable snack and great for lunch boxes.
COCONUT FLOUR ZUCCHINI MUFFINS
Ingredients:
- 6 large Eggs
- 1/3 cup Coconut oil, liquified
- 1/2 cup Coconut flour
- 1/2 cup Coconut sugar
- 1/4 tsp Baking soda
- 1/2 tsp Cream of Tartar
- 1/2 tsp Himalayan Sea salt
- 1 tsp Cinnamon powder (I used Saigon cinnamon)
- 1 1/2 shredded Zucchini
- 1/2 cup Walnuts, chopped (optional)
- 1/3 cup Dark chocolate chips (optional)
How to make coconut flour zucchini muffins:
1. Preheat the oven to 350F. Grease the muffin pan or use muffin paper cups.
2. Combine all the ingredients, except the zucchini and walnuts. Blend well.
3. Stir in zucchini and walnuts using a spatula or a spoon.
4. Spoon batter into greased muffin cups, until 3/4 full. These muffins don’t expend a lot, though.
5. Bake in a preheated oven for 20-30 minutes. I baked for 30 minutes. The time of baking also depends on the muffin cup size.
6. Enjoy them now, or store in the refrigerator. These muffins contain zucchini, so they may go bad if stored in room temperature for more than a day. You can also freeze them for later.
COCONUT FLOUR ZUCCHINI MUFFINS
- 6 large Eggs
- 1/3 cup Coconut oil (liquified)
- 1/2 cup Coconut flour
- 1/2 cup Coconut sugar
- 1/4 tsp Baking soda
- 1/2 tsp Cream of Tartar
- 1/2 tsp Sea salt
- 1 tsp Cinnamon powder
- 1 1/2 shredded Zucchini
- 1/2 cup Walnuts (chopped (optional))
- 1/3 cup Dark chocolate chips (optional)
- Preheat the oven to 350Grease the muffin pan or use muffin paper cups.
- Combine all the ingredients, except the zucchini and walnuts. Blend well. I used a stick blender.
- Stir in zucchini and walnuts using a spatula or a spoon.
- Spoon batter into greased muffin cups, until 3/4 full. These muffins don’t expend a lot, though.
- Bake in a preheated oven for 20-30 minutes. I baked for 30 minutes. The time of baking also depends on the muffin cup size.
- Enjoy them now, or store in the refrigerator. These muffins contain zucchini, so they may go bad if stored in room temperature for more than a day. You can also freeze them for later.
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