Quick, Delicious Zucchini Muffins
1/2 cup coconut sugar
1/3 cup melted coconut oil
2 large eggs
8 oz Siggi’s vanilla yogurt (or other high protein or dairy free yogurt of choice)
2 cups grated zucchini 1/2 lb. zucchini
1 teaspoon vanilla extract
2 cups oat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 scoops grass-fed collagen powder (our fav Vital Protein)
1/3 cup dairy free mini chocolate chips
1/4 cup chopped walnuts (if desired)
Instructions
Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.
In a large bowl, whisk the melted coconut oil, coconut sugar and eggs vigorously until frothy, about 1 minute. Add the yogurt, vanilla and zucchini, whisking well to combine.
Add the oat flour, baking powder, cinnamon, baking soda and collagen powder, and whisk until well combined, then fold in the chocolate chips and walnuts until incorporated.
Divide the batter evenly between the (12) muffin cups and bake on the middle rack in the oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
ENJOY, great to accompany your eggs or sausage for breakfast or have a few for a quick breakfast.
