Moistest Sugar-Free Zucchini Muffins Ever

These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 144 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ cup milk
• 2 cups whole wheat flour
• 1 teaspoon ground nutmeg (Optional)
• 1 ripe banana, mashed
• ¼ cup unsalted butter, melted
• cooking spray
• 2 cups shredded zucchini
• 1 dash salt
• 2 tablespoons brown sugar (Optional)
• 1 tablespoon coconut oil, melted

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

Step 2

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Step 3

Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.

Step 4

Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.