Zucchini Muffins
Moist, lightly sweet, and warmly spiced — these Zucchini Muffins are perfect for breakfast or a wholesome snack!
Ingredients:
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
2 tsp ground cinnamon
3 large eggs, room temperature
1 cup avocado oil
1 cup granulated sugar, add 1/2 cup more if you want them extra sweet
2 tsp vanilla extract
3 cups grated zucchini (from about 2 medium zucchini)
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil or nonstick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the sugar, oil, and vanilla until smooth and well combined.
Gradually stir the dry ingredients into the wet mixture. Mix until just combined — a few lumps are okay!
Fold in the grated zucchini, making sure everything is evenly distributed.
Scoop the batter into your prepared muffin cups, filling each about 3/4 full.
Bake for 22–26 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for about 5–10 minutes, then transfer to a wire rack to cool completely.
Recipe Courtesy of Munchkin Time Blog.