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–+ servings

Coconut-Curry Zucchini Muffins

Healthful Mama
A little sweet, a little savory, these wholesome muffins make a healthful treat!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Servings 24

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 400°. Place paper muffin cups into two 12-cup muffin tins.
  • Place oats into a food processor. Pulse until they resemble a coarse flour.
  • In a large mixing bowl, combine ground oats with flour, baking powder, curry powder, baking soda, and salt; set aside.
  • Add zucchini & carrots and next 4 ingredients to a small mixing bowl. Stir until combined.
  • 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.
  • 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.
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