Avocado Coconut Zucchini Muffins
Yield: 12 servings
Prep Time: 15 minutes
Total Time: 60 minutes
2 cups gluten-free all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon nutmeg
1 cup mashed avocado (about 2 avocados)
¼ cup olive oil
½ cup sugar
2 eggs
2 teaspoon vanilla extract
2 cups grated zucchini, drained
1 cup shredded coconut flakes
Yield: 12 servings
Prep Time: 15 minutes
Total Time: 60 minutes
2 cups gluten-free all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon nutmeg
1 cup mashed avocado (about 2 avocados)
¼ cup olive oil
½ cup sugar
2 eggs
2 teaspoon vanilla extract
2 cups grated zucchini, drained
1 cup shredded coconut flakes
- Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin pan with nonstick spray. Set aside.
- In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a standing mixer, beat avocado until smooth and creamy. Add in the olive oil and sugar and mix until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix well. Slowly add the dry ingredients into the wet ingredients and mix until well combined.
- Add in the grated zucchini and coconut flakes and mix until well combined.
- Divide the batter evenly amongst the prepared muffin pan cups and bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean.