Coconut Zucchini Muffins
Ingredients
The muffins
-
1
cup
white whole wheat flour
-
1
cup
all purpose flour
-
1
teaspoon
kosher salt
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
ground cinnamon
-
2
large
eggs
-
¼
cup
honey
-
¼
cup
brown sugar
-
¼
cup
coconut oil
-
¼
cup
applesauce
-
1
teaspoon
vanilla extract
-
2
cups
grated unpeeled zucchini
-
¾
cup
sweetened shredded coconut
The glaze
-
1
cup
powdered sugar
-
⅛
teaspoon
kosher salt
-
⅛
teaspoon
almond extract
-
2-3
tablespoons
milk
Instructions
- Preheat the oven to 350°F and grease a muffin pan.
- Mix the dry ingredients in a large bowl.
- In a separate bowl, whisk the eggs, honey, brown sugar, coconut oil, and vanilla together.
- Combine the wet and dry ingredients, then fold in the zucchini and coconut.
- Scoop the batter into the muffin pan and bake for 20 to 24 minutes.
- Let the muffins cool before preparing the glaze.
- Mix the glaze ingredients and dunk the muffins in it, then sprinkle with toasted coconut.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
238
Total fat
8g
Total carbohydrates
40g
Total protein
4g
Sodium
20mg
Cholesterol
31mg
You might also like