My boys love these muffins and they don't even like zucchini! The zucchini is hidden so well and adds a lovely moist texture to these muffins. They are perfect for little hands and freeze well for lunchboxes or snacks on the go.
1/2 cup virgin coconut oil
1/2 cup panella or raw sugar
1/2 tsp vanilla extract
1 ripe banana - mashed
2 cups gluten free flour
1/4tsp sea salt
1/2 tsp baking soda
1/4 cup cocoa
1 cup rice milk
1 cup zucchini - grated
Pre-heat oven to 170 degrees celsius or 340 degrees fahrenheit. Line mini-muffin tray with 24 non-stick muffin liners.
Combine coconut oil and panella on medium speed in an electric mixer until a creamy texture is formed.
Add vanilla and mashed banana to the creamed mixture and combine in the mixer.
Add flour, salt, baking soda, cocoa and milk and return to electric mixer on medium speed until just combined.
Add zucchini and continue to mix in the electric mixer until combined.
Spoon mixture into mini muffin liners and bake in oven for 15 minutes until cooked through.