Sugar-Free Moist Zucchini Muffins

Follow our step-by-step guide on how to make Sugar-Free Moist Zucchini Muffins.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and lightly coat a 12-cup muffin tin with cooking spray to ensure easy release.

2. Step 2

   In a spacious mixing bowl, blend together the creamy mashed banana, melted butter, egg, and warm coconut oil until the mixture is harmonious.

3. Step 3

   Next, fold in the freshly shredded zucchini and a splash of vanilla extract, stirring until everything is beautifully combined.

4. Step 4

   In a separate bowl, whisk together whole wheat flour, baking soda, fragrant ground cinnamon, optional ground nutmeg, and a pinch of salt to create a delightful dry mix.

5. Step 5

   Gradually introduce the dry ingredients to the wet mixture, stirring gently until just combined.

6. Step 6

   Slowly pour in the milk, mixing until the batter reaches a smooth consistency.

7. Step 7

   Scoop approximately 1/4 cup of this luscious batter into each muffin cup, ensuring they are filled evenly.

8. Step 8

   For an extra touch of sweetness, sprinkle about 1 teaspoon of brown sugar atop each muffin.

9. Step 9

   Place the muffin tin in the preheated oven and bake for around 20 minutes, or until the tops spring back when lightly pressed.

10. Step 10

    Once baked to perfection, allow the muffins to cool slightly before gently removing them from the tin.

11. Step 11

    Enjoy the delightful aroma and taste of these wholesome muffins, perfect for breakfast or a snack!.