Zestful Zucchini Muffins
Description
You will love these muffins, with their moist texture, a touch of sweetness, and a depth of flavor from the zucchini and cinnamon. These are great as an addition to breakfast or a grab-and-go snack. How about for dessert after dinner?
Makes 10-12 muffins
Instructions
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Preheat oven to 400°F. Grease the muffin cups or line with the muffin liners.
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Using a box grater, grate the zucchini into shreds. Place in a tea towel and wring out most of the moisture. You should have 1 cup of zucchini after you've removed the liquid. Set aside.
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Add the dry ingredients to a large bowl, mix to combine, and set aside. Whisk the eggs thoroughly in a small bowl until mixed thoroughly. Mix in the maple syrup, coconut oil, and mashed banana. Incorporate the wet ingredients into the dry ones and mix in the grated zucchini until it's combined.
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Scoop the mixture into the prepared muffin cups, approximately ¾ full. Sprinkle the muffins with nuts if desired. Bake at 400°F for 5 minutes and then lower the temperature to 375°F. Continue to bake for 30 to 35 minutes or until the tops are golden brown and a toothpick comes out clean when inserted into the middle. Let cool before chowing down!
