Coconut Zucchini Nut Muffins
Delicious muffins that are sweet enough for dessert and healthy enough for breakfast with lots of allergy-friendly options.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, breakfast, brunch, gluten-free, muffins, plant-based, snacks, zucchini muffins
Servings: 10 Muffins
Calories: 144kcal
- 1 1/2 cups oat flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 cup sugar
- 1/4 cup chopped walnuts omit for nut-free
- 3 Tbsp unsweetened coconut flakes
- 1/2 cup unsweetened applesauce
- 1/3 cup oil
- 1 1/2 tsp vanilla
- 1 tsp apple cider vinegar
- 1 cup grated zucchini If organic I leave the skin on
Preheat oven to 350 and line a muffin tin with cupcake liners. In a large mixing bowl add flour, baking soda, salt, cinnamon, sugar, walnuts, and coconut. Whisk or stir together.
In a small mixing bowl applesauce, oil, vinegar, vanilla, and zucchini. Stir to mix.
Pour the zucchini mixture into the flour mixture and stir until combined. Spoon into muffin cups.
Bake for 25 minutes.
These will keep several days in an airtight container at room temperature and longer if refrigerated. Muffins are freezer friendly as well.
4 WW points plus each
Serving: 1Muffin | Calories: 144kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 239mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg