Serves:
About the Recipe
These are incredibly easy to make! They are moist, bursting with flavor, loaded with vitamins and high in fiber. I prepare these throughout the year. Even the little ones adore them!
Preparation
Preheat oven to 425 degrees.
Line a muffin tin with paper liners.
In a large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
In a small bowl whisk eggs into oil and stir in vanilla. Pour wet ingredients into flour mixture and mix until combined. *Mix in chocolate chips, coconut flakes or nuts if using. Fold zucchini into batter until incorporated and fill muffin tins ¾ full.
Bake muffins for 5 minutes then without opening the oven, reduce the heat to 350 degrees and bake for an additional18-20 minutes or until an inserted toothpick comes out clean. Serve warm.
Store at room temperature up to 5 days or freeze in an airtight container for about 1 month.