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Coconut Zucchini Muffins |These Coconut Zucchini Muffins are moist, healthy, nutrient packed from coconut sugar and zucchini and make a nice guilt-free treat! | espressomykitchen.com

Coconut Zucchini Muffins

Espresso My Kitchen
These Coconut Zucchini Muffins are healthy, nutrient packed from coconut sugar and zucchini. They make the perfect pair with your morning coffee, tea or a glass of milk!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Baked Goods
Servings 12

Ingredients
  

  • 1 cup white whole-wheat flour

  • ½ cup white all purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon baking powder

  • 1 ½ teaspoon cinnamon

  • ¾ cup coconut sugar

  • ½ cup unsweetened coconut milk

  • ¼ cup melted coconut oil

  • ¼ cup unsweetened applesauce

  • ¼ cup honey

  • 1 teaspoon vanilla extract

  • 1 egg white

  • 1 whole egg

  • 1 cup grated zucchini

  • ¼ cup chopped walnuts

  • ¼ cup chocolate chips (optional)

  • Shredded unsweetened coconut (optional)

Instructions
 

  • Preheat oven to 350 degrees
  • In a large bowl whisk together flours, baking powder, baking soda, salt, and cinnamon
  • In a separate bowl whisk together coconut sugar, vanilla, coconut oil, eggs (beaten) apple sauce, honey, and coconut milk
  • Combine wet ingredients with dry ingredients and stir until combined, but do not over-mix
  • Fold in grated zucchini and walnuts to mixture, stir until combined.
  • Coat muffin liners with cooking spray, fill muffin liners evenly between 12 muffin liners
  • Sprinkle chocolate chips and shredded coconut.
  • Bake at 350 for 20 minutes or until a toothpick inserted in the center comes out clean
  • Cool for 5-10 minutes and enjoy!
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