Name: Moistest Sugar-Free Zucchini Muffins Ever recipe
Ingredients: cooking spray;1 ripe banana, mashed;¼ cup unsalted butter, melted;1 egg;1 tablespoon coconut oil, melted;2 cups shredded zucchini;1 teaspoon vanilla extract;2 cups whole wheat flour;1 teaspoon baking soda;1 teaspoon ground cinnamon;1 teaspoon ground nutmeg;1 dash salt;¼ cup milk;2 tablespoons brown sugar

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Ingredients

cooking spray 1 ripe banana, mashed ¼ cup unsalted butter, melted 1 egg 1 tablespoon coconut oil, melted 2 cups shredded zucchini 1 teaspoon vanilla extract 2 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 dash salt ¼ cup milk 2 tablespoons brown sugar

Nutrition Info

143.7 calories carbohydrate: 20.3 g cholesterol: 26.1 mg fat: 6 g fiber: 3.1 g protein: 3.9 g saturatedFat: 3.8 g servingSize: - sodium: 150 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Combine banana, butter, egg, and coconut oil in a bowl, mix until well combined. Add zucchini and vanilla extract, mix well.
Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Recipe Yield

12 muffins

Recipe Note

These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!

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