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5 from 1 vote

Coconut Zucchini Muffins

Coconut Zucchini Muffins are a perfect way to start the day! The crumbly streusel topping is the best part!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 muffins
Author: Sarah

Ingredients

For Steusel Topping

  • 3 Tablespoons all purpose flour
  • 3 Tablespoons brown sugar
  • 3 Tablespoons shredded coconut
  • 2 Tablespoons coconut oil (room temp, not melted)

For the Muffin Batter

  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1/4 cup applesauce
  • 1/4 cup non dairy milk I like oat milk
  • 1/2 cup granulated sugar
  • 1 1/2 cup of flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut
  • 2 cups shredded zucchini (I used an 11 ounce zucchini)

Instructions

  • Heat oven to 400*. Grease bottoms of muffin cups or use paper liners.

For the Streusel Topping

  • In a small bowl mix dry ingredients well (flour, sugar, coconut). Add the coconut oil (do not use melted coconut oil). Mix like you would a pastry crust, using a fork or two knives to criss cross through the ingredients. As the mixture begins to incorporate, you can use your fingers to mix the streusel topping into a sand like consistency, leaving larger chunks. Set aside.

For the Muffin Batter

  • In a small bowl, mix all wet ingredients (oil, apple sauce, milk, and vanilla) and sugar.
  • In a separate bowl mix dry ingredients (flour, baking powder, salt, and shredded coconut). Pour wet ingredients in to the dry ingredients and mix well until completely combined.
  • Grate the zucchini on a box grater. Place it all in a clean dish towel and twist it up and squeeze out liquid. I can usually squeeze out about 1/2 cup of liquid.
  • Add the zucchini to the batter and gently fold it in.
  • Divide muffin batter into prepared muffin pan (I use an ice cream scoop). Sprinkle generously with 1/2 Tablespoon streusel topping.
  • Bake 20-22 minutes or until golden brown. Remove from pan and allow to cool.

Notes

This recipe makes 12 full size muffins, or 24 mini muffins. Cook time is the same.
These are best served fresh out of the oven—and they're quick to make so you could definitely make them fresh for a weekend breakfast! If you do store them overnight the streusel topping will soften a little, but they will still be delicious! Enjoy!