These muffins are the softest, moistest, most delicious that I have ever had, and they’re sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Per Serving: 144 calories; protein 3.9g; carbohydrates 20.3g; fat 6g; cholesterol 26.1mg; sodium 150mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.