Zucchini bread it all the rage, so why can’t zucchini muffins be all the rage, too? They’re easier to grab-n-go in the mornings and they taste just the same.
This recipe was contributed by Erin Alvarez of The Almond Eater.
Preheat oven to 350°.
Combine flour, sugar, baking soda, baking powder, and salt in a bowl and set aside.
Next, melt coconut oil in the microwave or over stovetop and set aside, allowing time for it to cool a bit.
In a separate bowl, whisk eggs and then add milk, syrup and vanilla; stir in coconut oil.
Stir wet ingredients into dry ingredients.
Next, grate zucchini with a larger grater into the bowl and stir it in by hand.
Grease a muffin tin (either a regular size 12-cup tin OR a 6-cup jumbo tin like I used) with coconut oil OR use muffin liners and then spoon batter evenly into tins.
Combine flour, sugar and cinnamon together in a small bowl. Add butter to the bowl and use your hands to mix everything together really well.
Sprinkle crumble overtop of muffin batter and then bake the muffins for 20-30 minutes or until a toothpick comes out clean.
Remove from oven, wait a few minutes for the muffins to cool before removing them from the tin.