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Kitchen Taste

Coconut Cranberry Zucchini Muffins

Makes 16-20 muffins

Ingredients

1 cup mild olive oil
3 cups shredded zucchini (about 2 medium zucchinis)
1 cup honey or maple syrup or mix
2 eggs
2 tsp vanilla essence (I used a dash of maple as well!)
1 tsp cinnamon
3 cups flour (I used 1.5 whole wheat, 1.5 white flour, I’ve also used all oat flour before)
a dash of salt
2 tsp baking soda
2 tsp baking powder
1 cup coconut shreds
2/3 cup dried cranberries

Directions

Preheat oven to 350
In a medium bowl, combine shredded zucchini with beaten eggs, olive oil, essence and honey and mix thoroughly
In a bigger bowl mix flour, baking soda, baking powder, salt and cinnamon, and whisk to aerate.