Avocado Coconut Zucchini Muffins

• Course Dessert, Snack
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 2 cups Gluten-Free Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Nutmeg
• 1 cup mashed avocado
• 1/4 cup olive oil
• 1/2 cup Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• 2 cups grated zucchini drained
• 1 cup shredded coconut flakes

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin pan with nonstick spray. Set aside.
2. In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. 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.
4. 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.
5. Add in the grated zucchini and coconut flakes and mix until well combined.
6. 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.