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Whole Wheat Zucchini Muffins with Cinnamon Crumble

The Almond Eater
  • 35 minutes
  • Serves 15

INGREDIENTS

1 1/2 cups

Zucchini

1/2 cup

Almond milk

2

Eggs

1/4 cup

Maple syrup

1/2 tsp

Baking powder

1 tsp

Baking soda

7/16 cup

Brown sugar

1/2 tsp

Cinnamon

1/2 tsp

Salt

1 tsp

Vanilla extract

2 1/4 cups

Whole wheat flour

1/4 cup

Coconut oil

3 tbsp

Butter