Coconut Zucchini Avocado Muffins
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Start your morning with a wholesome twist—these Avocado Coconut Zucchini Muffins are gluten-free, dairy-free, and packed with veggie-powered goodness. Creamy avocado and olive oil keep them tender without butter, while shredded coconut and cozy spices add a naturally sweet, flavorful finish. Perfect for breakfast, snack time, or meal prep, they’re a delicious way to sneak more nutrition into your day.
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 cup mashed avocado (about 2 avocados)
- ¼ cup olive oil
- ½ cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups grated zucchini, drained
- 1 cup shredded coconut flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin pan with nonstick spray. Set aside.
- In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a standing mixer, beat avocado until smooth and creamy. Add in the olive oil and sugar and mix until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix well. Slowly add the dry ingredients into the wet ingredients and mix until well combined.
- Add in the grated zucchini and coconut flakes and mix until well combined.
- Divide the batter evenly amongst the prepared muffin pan cups and bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean.