Avocado Coconut Zucchini Muffins
Prep time
15minutes
Cook time
Servings
muffins
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
- Preheat oven to 350 degrees F. 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.
![Avocado Coconut Zucchini Muffins](/wp-content/uploads/2024/06/Zucchini-muffins.png)
There is no Nutrition Label for this recipe yet.