Coconut-Curry Zucchini Muffins

Zucchini is not hard to come by this time of the year and I’m always looking for new ways to use it. I came across a recipe that used zucchini, carrots (of which I had a 5 lb bag that needed to be used), and coconut, and thought about how yummy a bit of curry would taste in contrast to the sweetness of the carrots and blend nicely with the coconut. Then I jazzed it up with some add-ins. A little sweet, a little savory, all-around yummy.

I served them to Bear with some peanut butter (his request) for a wholesome, kid-friendly snack.

Enjoy!

Please pin this recipe :)

Coconut-Curry Zucchini Muffins
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
A little sweet, a little savory, these wholesome muffins make a healthful treat!
Ingredients
  • 2 cups whole-wheat flour
  • 1 cup rolled oats
  • 2 tablespoons ground flaxseed or flaxseed meal
  • 2½ teaspoons baking powder
  • 3 teaspoons curry powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ cups grated zucchini (about 1 large)
  • 1½ cups grated carrot (about 3-4 medium)
  • ¾ cup agave nectar
  • 1 cup coconut milk or other non-dairy milk
  • 4 tablespoons coconut oil, melted
  • 2 large eggs
  • ⅔ cup unsweetened, large flake coconut
  • ½ cup raisins
  • shredded coconut for topping

Instructions
  1. Preheat oven to 400°. Place paper muffin cups into two 12-cup muffin tins.
  2. Place oats into a food processor. Pulse until they resemble a coarse flour.
  3. In a large mixing bowl, combine ground oats with flour, baking powder, curry powder, baking soda, and salt; set aside.
  4. Add zucchini & carrots and next 4 ingredients to a small mixing bowl. Stir until combined.
  5. Make a well in the center of the dry ingredients, and stir in zucchini/carrot mixture until just combined. Gently stir in coconut and raisins. Evenly divide batter among muffin cups.
  6. Sprinkle shredded coconut over muffins if desired. Bake 12-15 minutes or until golden brown. Let cool in tins on a wire rack.
Notes
For a sweeter version, use 1 cup of sugar in place of the agave nectar and add to the dry ingredients. Substitute sweetened coconut for unsweetened, if desired.

Are you a fan of foods that are a sweet/savory combo?

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  1. 10 Healthy Kid-Friendly Recipes for the New Year | Dollar Store Mom Frugal Fun – Crafts for Kids - January 14, 2014

    […] Coconut Curry Zucchini Muffins – Savory muffins make a great healthy snack with a little dose of veggies tucked away. […]

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