Moistest Sugar-Free Zucchini Muffins Ever

These zucchini breakfast muffins are moist and absolutely sugar-free, perfect for a clean-eating diet as well as for paleo with some substitutions.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 136 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 cups whole wheat flour
• 2 tablespoons brown sugar
• 1 ripe banana, mashed
• cooking spray
• 2 cups shredded zucchini
• 1 dash salt
• 1 tablespoon coconut oil, melted
• 0.25 cup milk
• 0.25 cup unsalted butter, melted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

Step 2

Combine banana, melted butter, egg, and melted coconut oil in a large bowl; mix until well combined. Add zucchini and vanilla; mix well.

Step 3

Combine whole wheat flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.

Step 4

Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.