Dairy Free Zucchini Muffins
A delicious way to use up those zucchinis! They're moist, sweet, and an easy way to sneak in some veggies.
Ingredients
- 1 ½ cup whole wheat flour
- 1 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- ½ cup coconut oil melted
- 2 cups peeled and grated zucchini give it a good squeeze to release excess water
- about ¼ cup water
- ½ cup raisins
Instructions
- Preheat your oven to 350°F, and prepare your muffin tin (either spray with nonstick spray or line with paper liners).
- In a large bowl, add your dry ingredients and give it a good mix.
- Lightly beat your eggs, and add those to the dry ingredients, along with your coconut oil. Give it a good stir, just until the mixture is moistened.
- Fold in your zucchini and raisins. If the batter seems dry, try adding a little bit of water at a time. I needed about ¼ cup. The amount of liquid you need will depend on how much moisture is in your zucchini.
- Fill the cups of your muffin tin about ¾ of the way full.
- Bake for 20-25 minutes, until a tester comes out clean and the tops are golden.
Nutrition
Calories: 226kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 8gCholesterol: 27mgSodium: 174mgPotassium: 168mgFiber: 2gSugar: 17gVitamin A: 81IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!