If you have a backyard garden and grow zucchini you quickly realize that with even just a few plants it seems like you always have an abundance of zucchini. Here is a great option to use some and make muffins – a dairy free version that will be a big hit.
By using avocados instead of butter, you’re adding nearly 20 vitamins and minerals to your muffins and dramatically reducing the amount of saturated fat—almost by 75 percent! And, because avocados have a high water content, the addition of them to recipes helps ensure that Gluten-Free baked goods are always soft and chewy instead of dry and crumbly!
How to make Avocado Coconut Zucchini Muffins
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 blueberries
- 1 cup shredded coconut flakes
Directions
- 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, blueberries 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.
If you found this recipe for muffins that were made with zucchini take a moment to check our our zucchini bread recipes as an option:
Gluten-Free Carrot Zucchini Bread
Healthy Lemon Zucchini Bread Recipe
Leave a Reply