December Featured Recipe - Cinnamon Zucchini Muffins
For the muffins:
6 tbsp. coconut oil, melted
¾ cup (135g) coconut sugar
2 large eggs
1 tsp. vanilla extract
½ cup (140g) Greek yogurt
2 cups (300g) all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups zucchini, grated and squeezed to remove excess water
For the Cinnamon Swirl:
¼ cup (45g) coconut sugar
1 tbsp. ground cinnamon
1.Preheat the oven to 400°F (200°C). Prepare a muffin tin with paper or silicone muffin liners.
2.In a large bowl, mix together the melted coconut oil, coconut sugar, eggs, vanilla extract and Greek yogurt until well combined.
3.In a separate bowl, whisk together the flour, baking soda and salt. Add the grated zucchini and toss together. Add the zucchini and flour mixture to the large bowl of wet ingredients and gently fold through until well combined.
4.In a small bowl, stir together the granulated sugar and cinnamon. Add this mixture to the muffin batter and fold through 2-3 times to form the swirl. Do not over mix.
5.Scoop the batter into the muffin liners and place the tray into the oven to bake for 22-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Remove the tray from the oven, and set aside to cool in the tin for 5 minutes before removing the muffins from the tray to a wire rack to cool completely.
Prep: 10 mins
Cook: 25 mins