EASY Zucchini Muffins
Easy Apple Cinnamon Muffins
Carrot Chocolate Chip Muffins
Zucchini Chocolate Chip Oatmeal Muffin Cups
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup safflower oil, coconut oil or melted butter
- 2 eggs
- 1 cup grated zucchini, you don’t have to squeeze it out!
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ tsp cinnamon
- ½ cup chocolate chips
- ½ cup chopped pecans
- Coarse sugar, for topping (optional)
Preheat oven to 375° F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, stir together both sugars, oil and eggs. Add zucchini, vanilla and almond extract; stir to combine.
Sift the baking soda, baking powder, salt, flour and cinnamon into the wet ingredients. Mix just until combined. Be careful not to over-mix.
Fold in chocolate chips and pecans.
Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean.
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