Zucchini Muffins 2/5

DIRECTIONS

Preheat oven to 425°F.
Line a cupcake pan with cupcake liners.

The crumble topping

In a medium bowl, combine the flour and sugar.
Slowly drizzle the butter into the bowl while stirring the crumbs with a fork. Start with 3-4 tablespoons and add more as needed until crumbs form.

The muffins

In a large bowl, mix zucchini, honey, eggs, almond milk, coconut oil, vanilla extract until smooth. Set aside.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and chocolate chips.
Add the dry ingredients to the wet ingredients. Mix with a wooden spoon until just combined. Avoid over-mixing.
Spoon the batter into liner. Divide the crumble mix evenly over the muffins.
Bake for 5 minutes at 425°F, then lower the heat to 350° and continue baking for another 13-15 minutes or until tester inserted in center comes out clean.
Cool in pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.

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INGREDIENTS

Crumble Topping:

½ cup all purpose flour
½ cup granulated sugar
½ cup brown sugar
4-6 tbsp salted butter, room temperature
½ tsp ground cinnamon

Muffins:

1 ½ cups packed shredded zucchini that has been squeezed of excess moisture with a paper towel (from about 1 medium zucchini)
½ cup honey
2 large eggs
⅓ cup unsweetened almond milk
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
½ tsp kosher salt
1 ½ tsp ground cinnamon
¼ tsp nutmeg
⅓ cup coconut oil melted and cooled
½ cup chocolate chips, plus extra for sprinkling on top

Zucchini Muffins

average rating is null out of 5, based on 0 votes, Ratings

I had some leftover Zucchini left in my fridge that needed to be dealt with so I decided to do some Zucchini bread. It started out healthy enough, using honey as a sweetener instead of sugar and coconut oil instead of butter. But then I decided to add a crumble topping so the healthiness factor probably went down a notch or two, but it turned out so good. Yum.