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Moistest Sugar-Free Zucchini Muffins Ever

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"These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!"
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35 m servings 144 cals
Original recipe yields 12 servings (12 muffins)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
  3. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
  4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.


  • Cook's Notes:
  • For paleo muffins, substitute butter with coconut oil or a banana, and use coconut milk.
  • Optional: Sprinkle 1 teaspoon brown or coconut sugar over each muffin before baking. It gives them a great crunch!

Nutrition Facts

Per Serving: 144 calories; 6 g fat; 20.3 g carbohydrates; 3.9 g protein; 26 mg cholesterol; 150 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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