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The Best Zucchini Muffins on a tray

The Best Zucchini Muffins

Inspire Create Wellness ~Mari J
The best zucchini muffins start with freshly shredded zucchini. This recipe creates a sweet and delicious muffin that isn't dry or overly spiced because it uses the natural moisture in the zucchini. www.inspirecreatewellness.com
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Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups Shredded Organic Zucchini (w/ liquid)
  • 1/4 cup Organic Brown Sugar
  • 1/4 cup Organic Coconut Sugar
  • 2 Tbsp Flax Egg (flax meal + hot water)
  • 2 Tbsp Organic Almond Milk (or milk of your choice)
  • 1 tsp Vanilla Extract
  • 6 Tbsp Melted Organic Coconut Oil (refined)
  • 1 1/2 cups Organic All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Organic Cinnamon
  • 1/2 tsp Sea Salt
  • 1/4 cup Organic Walnuts
  • 1/4 cup Dried Cranberries

Instructions
 

  • Pre-heat oven to 400 degrees (375 for convection).
  • Add freshly shredded zucchini to the bowl of a stand up mixer (liquid included) along with both sugars, and vanilla. Mix to combine.
  • Make a flax egg by combining 2 Tbs of flax meal with 3 Tbs of hot water. Stir to combine and allow to sit for a few minutes to thicken. Once it gels, add to the zucchini mixture along with warm milk and vanilla. Mix for 1-2 minutes.
  • Melt coconut oil and add to zucchini mixture. Mix to combine.
  • In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, and sea salt.
  • Turn off the mixer and add the dry ingredients. Mix only until combined on a low speed. Do not overmix.
  • Chop walnuts and dried cranberries to desired size.
  • Remove bowl from the mixer and stir in walnuts and cranberries by hand. Just enough to incorporate everything together.
  • Line a muffin pan with paper liners. The best non-stick baking liners are by "If you Care". No need to grease the pan and your muffins won't end up stuck to the paper lining!
  • Fill the baking liners about 3/4 of the way full. Makes 12 regular size muffins or 36 mini muffins.
  • Bake at 400 (375 convection) for 5 minutes and then reduce the temperature to 375 (350 convection) and bake for an additional 18-20 minutes.
  • Remove baked muffins from the muffin tray and place on a wire cooling rack.
  • Once completely cooled, 8+ hours, these muffins are shelf stable for 1-2 days, can be kept in the refrigerator for up to a week or frozen for up to 6 months.