These zucchini muffins are extra moist from the addition of coconut flakes. I used unsweetened, but I'm sure you could use the sugary kind -- your muffins will just be sweeter.
I adapted the recipe from this version from Tried and Tasty.
The muffins are perfect for a healthy, but still delicious breakfast. I also like them for an afternoon snack. I'd recommend storing them in the refrigerator...if you don't eat them all in the first day or two!
The Recipe
makes 12 muffins1 medium-sized zucchini (shredded)
1 tablespoon flax mixed with 3 tablespoons water
1/2 cup unsweetened applesauce
1/4 cup oil (I used avocado oil, but I'm sure any kind will do)
1 egg
1 1/2 teaspoons vanilla
1/4 cup sugar
2 to 3 tablespoons agave nectar
1/2 cup shredded coconut (I used unsweetened flakes)
3/4 cup wheat flour
1/2 cup oat flour
1/4 cup wheatgerm
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350F degrees. Lightly oil or butter a 12-cup muffin tin.
Put flax in a large bowl with water. Let sit for about five minutes. Add applesauce, oil, egg, vanilla, sugar and agave. Mix well. Stir in coconut flakes.
Add the rest of the ingredients and stir just until combined. Do not over mix! Scoop into prepared muffin tin and bake for about 25 minutes. Let cool just a few minutes before removing muffins to cook on a rack.
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