Wednesday, August 17, 2016

Eggless cinnamon chip zucchini muffins

A fantastic, eggless zucchini muffin with tons of cinnamon flavor. These are some of my favorite muffins for the summer!

I have Addie trained when it comes to zucchini. The girl loves her zucchini, but only because I usually shred them and put them in these muffins. I cannot tell you how many times I've baked those eggless muffins. I've made some tweaks here and there to make them slightly healthier and less sugary. Those edits are below.

One day, I was all ready to bake my modified muffins when I realized that I ran out of chocolate chips (oh, the horror!!). I found a bag of cinnamon chips and threw those in instead.

Turns out that the cinnamon chips were a great substitution for these muffins. They made the muffins extra cinnamon-y, and Addie even said that these were better than the chocolate chip version. The one complaint I have is that the cinnamon chips weren't crunchy the next day, even though I refrigerated all of the muffins overnight. Addie was not a fan of the leftover muffins and then said that she liked the chocolate chip ones better. Sigh.

I can't even begin to tell you how many batches of these muffins (usually made with chocolate chips) I have made this summer. It's probably in the double digit range. If I'm feeling generous, I'll gift some to neighbors. But we'll usually just eat them ourselves because they are that good.

Eggless cinnamon chip zucchini muffins
  • 1 and 3/4 cups whole wheat flour flour (can substitute with all-purpose flour)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 cups shredded zucchini
  • 1/2 cup (full fat) coconut milk
  • 1/2 cup coconut oil
  • 1 cup cinnamon chips (can substitute with chocolate chips)

Directions
Preheat your oven to 400 degrees F. Grease two standard muffin tins and set aside.

In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon.

In a separate medium bowl, mix together the zucchini, coconut milk and coconut oil.

Transfer the zucchini mixture into the large bowl with the dry ingredients. The  mixture will look very dry, but if you keep mixing, it will eventually turn out to be a thick batter.

Gently fold in the cinnamon chips with a rubber spatula.

Fill the muffin tins all the way full. The muffins will not rise up and dome like a traditional muffin. Instead, they will rise slightly and flatten out on top and then shrink a bit after they cool.

Bake in your preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean (with some melted chocolate). Remove them from the oven and allow them to cool completely before serving.

Muffins can be stored in an airtight container and stored in the refrigerator. You can keep them at room temperature, but I found that they start to get soggy overnight. They can also be frozen and thawed. 

Yield: About 18 muffins

Source: Adapted from these muffins

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