Chai-Spiced Banana Coconut Zucchini Muffins
| 1 min read
11⁄4 cup flour (whole wheat preferred)
11⁄2 tsp baking powder
1⁄4 tsp salt
1⁄2 cup unsweetened shredded coconut, plus more for sprinkling prior to baking
3⁄4 tsp ground cardamom
3⁄4 tsp cinnamon
1⁄4 tsp ground ginger
1⁄4 tsp allspice
1 cup mashed frozen banana (from about 2–3 bananas)
1 zucchini, finely grated, drained
1⁄3 cup canola oil
1⁄4 cup maple syrup
1 large egg, room temp
1 tsp vanilla extract
If using frozen bananas, defrost and remove excess water, then mash.
Preheat the oven to 350 degrees F. Spray muffin tin with canola oil or other desired oil.
Using a towel, press excess moisture out of grated zucchini
In a large bowl, whisk wet ingredients (canola oil, maple syrup, vanilla, banana, zucchini and egg).
In a separate bowl, combine dry ingredients, them add to wet ingredients.
Add batter to the muffin tin to 2/3 fullness. Top by sprinkling coconut flakes.
Bake for 20-25 minutes, or until a toothpick comes out clean.