Ingredients
12
12 servings
- •cooking spray
- •1 ripe banana, mashed
- •0.25 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
- •0.25 cup milk
- •2 tablespoons brown sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.
- Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually add flour mixture to zucchini mixture, stirring until well combined. Slowly stir in milk until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
- Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 136
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 3g
- Protein: 4g
- Sugar: 2g
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