Coconut Zucchini Muffins

What to do with left over zucchini and those bananas starting to turn brown on your counter?…

Make muffins of-course! Naturally sweetened, moist zucchini muffins with a crumble topping…These are way to scrumptious not to try.

Okay – So I will admit, I am not the best baker and to be honest baking and I have never really been friends. It has only been as of lately that I have tried to create some of my own baking recipes and with LOTS of trial and error I feel that we are becoming better friends. Ha-ha.

These zucchini muffins are perfect for breakfast or a snack and only take about 20 minutes to make! With that being said – Let’s get baking!!

 

---

♦ Ingredients

Muffins

• 1½ cups of white whole wheat flour
• 1 tsp baking soda
• 1/2 tsp pink sea salt
• 3 tbsp shredded coconut
• 3 tbsp pumpkin seeds
• handful of dark chocolate chips
• 3 ripe bananas mashed
• 1 zucchini shredded
• 4 tbsp of honey
• 1 tbsp vanilla
• 1 egg
• 1/2 cup coconut oil melted

Crumble topping

• 2 tbsp white whole wheat flour
• 1/3 cup brown sugar
• 2 tbsp oats
• dash of cinnamon
• 1 tbsp coconut oil melted

---

♦ Directions

1. Pre-heat oven to 375°F. Spray muffin pan with cooking spray of line with paper muffin liners.
2. In a medium bowl combine flour, baking soda, salt, shredded coconut, pumpkin seeds and chocolate chips.
3. In a large mixing bowl combine mashed banana and shredded zucchini. Beat in egg, honey, vanilla and melted coconut oil.
4. Gently stir flour mixture into banana zucchini mixture (make sure to not over-mix). Spoon batter into muffin pan.
5. In a small bowl mix all crumble topping ingredients together. Sprinkle the top of each muffin with crumble and bake in pre-heated oven for about 15 to 20 minutes. (Stick toothpick in the center, if it comes out clean then muffins are ready!).
6. Allow muffins to cool then pop them out and enjoy!