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–+ servings
Easy zucchini and coconut muffins
Print Recipe

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
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, breakfast, brunch, gluten-free, muffins, plant-based, snacks, zucchini muffins
Servings: 10 Muffins
Calories: 144kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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