A fantastic, eggless zucchini muffin with tons of cinnamon flavor. These are some of my favorite muffins for the summer!
One day, I was all ready to bake my modified muffins when I realized that I ran out of chocolate chips (oh, the horror!!). I found a bag of cinnamon chips and threw those in instead.
Eggless cinnamon chip zucchini muffins
- 1 and 3/4 cups whole wheat flour flour (can substitute with all-purpose flour)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups shredded zucchini
- 1/2 cup (full fat) coconut milk
- 1/2 cup coconut oil
- 1 cup cinnamon chips (can substitute with chocolate chips)
Preheat your to 400 degrees F. Grease two standard muffin tins and set aside.
In a large bowl, whisk together the flour, , salt, sugar and cinnamon.
In a separate , mix together the zucchini, coconut milk and coconut oil.
Transfer the zucchini into the large bowl with the dry ingredients. The mixture will look very dry, but if you keep mixing, it will eventually turn out to be a thick batter.
Gently fold in the cinnamon chips with a rubber spatula.
Fill the muffin tins all the way full. The muffins will not rise up and dome like a traditional muffin. Instead, they will rise slightly and flatten out on top and then shrink a bit after they cool.
Bake in your preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean (with some melted chocolate). Remove them from the oven and allow them to cool completely before serving.
Muffins can be stored in an airtight container and stored in the refrigerator. You can keep them at room temperature, but I found that they start to get soggy overnight. They can also be frozen and thawed.
Yield: About 18 muffins
Source: Adapted from these muffins