Jumbo Coconut Oil Zucchini Muffins
Recipe GLPR2f537801122327
These wholesome jumbo muffins combine grated zucchini with almond flour, whole wheat flour, and warm spices to create tender, moist treats. Sweetened naturally and made with coconut oil, they are perfect for a dairy-free breakfast or brunch. The blend of flaxseed meal adds nutrition while coconut flakes provide texture.
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Ingredients
1½ cups almond flour
1½ cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
¼ cup unsweetened coconut flakes
¼ cup flaxseed meal
3 cups grated zucchini
1 cup coconut oil
2 large eggs, beaten
2 teaspoons vanilla extract
Directions
Preheat your oven to 350°F. Grease a jumbo muffin tin (or regular muffin tin) with nonstick cooking spray.
In a medium bowl, combine the grated zucchini, beaten eggs, vanilla extract, and coconut oil. Mix gently until all ingredients are incorporated. Set the wet mixture aside.
In a large mixing bowl, whisk together the almond flour, whole wheat flour, baking powder, baking soda, ground cinnamon, salt, coconut flakes, and flaxseed meal. Create a well in the center of the dry ingredients.
Pour the wet mixture into the well. Using a spatula or wooden spoon, stir gently until the batter is barely combined. Do not overmix; use about 15-22 strokes around the bowl. Some lumps are acceptable—overmixing will result in tough muffins.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. The recipe makes approximately 8 jumbo muffins or 16 regular-sized muffins.
Bake for 25-30 minutes until the muffin tops are golden brown and spring back when lightly pressed with a finger. These muffins are intentionally moist, so they may not form a dome like typical muffins.
Allow the muffins to cool in the tin for 10-15 minutes before removing. Once cooled, turn the tin on its side and gently tap to release the muffins onto a wire rack. Enjoy warm or at room temperature.
