Description
Delightful and nutritious muffins combining zucchini and orange for a flavorful breakfast treat.
Ingredients
Scale
- 1 large orange
- 1 ½ cups grated zucchini
- 3 beaten eggs
- ½ cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 2 cups oatmeal flour
- ½ cup brown rice flour
- ⅓ cup coconut sugar
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and grease your muffin pan.
- Grate the zucchini and wring out excess liquid with a towel.
- Blend the orange in a food processor until smooth.
- In a mixing bowl, whisk together oatmeal flour, brown rice flour, salt, cinnamon, nutmeg, and baking soda.
- In another bowl, mix zucchini, orange puree, eggs, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients, stirring gently until just combined.
- Spoon the muffin batter into muffin cups, filling each about 2/3 full.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
These muffins can be stored at room temperature for up to 3 days, in the fridge for 1 week, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg