Coconut Zucchini Muffins
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Coconut Zucchini Muffins
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 cup of flour
- 1 cup of whole wheat flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp dried ginger
- 2 eggs
- ½ cup of oil
- ½ cup of Honey
- ½ cup of brown sugar
- 1 cup of zucchini finely shredded
- ¾ cup of shredded coconut divided
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
- Combine the white flour, whole wheat flour, salt, baking soda, baking powder, and ginger.
- Beat the eggs, oil, honey, and sugar with a hand mixer until smooth and creamy.
- Add the flour mixture to the egg mixture and gently mix until well combined.
- Add the shredded zucchini and 1/2 cup of the coconut then mix well.
- Spoon equal amounts into the prepared muffin tin.
- Sprinkle the remaining 1/4 cup of the coconut evenly on top of each muffin.
- Place into the oven and bake for 17-19 minutes or until a tester inserted into the center comes out clean.
- Remove from the oven and let the muffins sit in the tin for a few minutes then remove them and place them on a rack to finish cooling.
- Serve smothered in butter. Enjoy.
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