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These Jumbo Zucchini Muffins have my heart right now. They are super moist and naturally sweetened just the way all muffins should be. These are the kind of muffins that are perfect for breakfast, snack, dessert, or anytime you feel like having a muffin!

Over-mixing makes the muffins dry so make sure you just barely combine the wet and dry ingredients together! They should be perfectly golden brown all the way around the edges.

Hope you Enjoy! =)

Contents

Jumbo Coconut Oil Zucchini Muffins

Author: Simple Green Moms
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8 1x
Category: Vegetarian

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Description

Do you love big muffins but also want to eat something healthy? Grab this recipe and you can have everything you want!

Ingredients

Scale

3 cups zucchini, grated
2 eggs, beaten
2 teaspoons vanilla
1 cup coconut oil
⅓ cup agave nectar
1½ cups whole wheat flour
1½ cups almond flour
¼ cup coconut flakes
¼ cup ground flaxseeds
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon

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Instructions

Preheat oven 350(F) degrees and prepare a muffin pan with non-stick spray. Combine zucchini, eggs, vanilla, coconut oil, and agave in a small mixing bowl then set aside.
Combine flour, baking soda, baking powder, coconut flakes, ground flaxseed, salt, and cinnamon in a large mixing bowl. Pour wet mixture from step one into the large mixing bowl and stir until just combined.
Pour batter into prepared muffin pan (makes about 8 jumbo muffins or 16 regular muffins) Bake for approximately 25 minutes or until the muffin tops are golden brown and ‘spring back’ when you press on them.