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!

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Healthful Mama

Coconut-Curry Zucchini Muffins

A little sweet, a little savory, these wholesome muffins make a healthful treat!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 24

Course: Snack

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 cups whole-wheat flour
• 1 cup rolled oats
• 2 tablespoons ground flaxseed or flaxseed meal
• 2 1/2 teaspoons baking powder
• 3 teaspoons curry powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/2 cups grated zucchini about 1 large
• 1 1/2 cups grated carrot about 3-4 medium
• 3/4 cup agave nectar
• 1 cup coconut milk or other non-dairy milk
• 4 tablespoons coconut oil melted
• 2 large eggs
• 2/3 cup unsweetened large flake coconut
• 1/2 cup raisins
• shredded coconut for topping

Method

 

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.

Tried this recipe?Let us know how it was!

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