Zuchinni Coconut Muffins

by: Three Many Cooks

INGREDIENTS

2½ cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

¼ teaspoon ground cloves

½ teaspoon table salt

1 cup Greek yogurt

⅓ cup milk

2 large eggs

⅔ cup light brown sugar

½ cup coconut oil

1 teaspoon vanilla extract

2 cups zucchini, coarsely grated and squeezed of liquid

1 cup unsweetened shaved coconut

INSTRUCTIONS

Heat the oven to 375 degrees and adjust the rack to the middle position. Line a 12-cup muffin tin with baking cups and spray with nonstick cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.

In a large bowl, whisk together the eggs, sugar, oil, yogurt, milk, and vanilla. Using a spatula, stir in the dry ingredients and mix until just combined. Fold in the zucchini and coconut.

Divide the batter evenly between muffin cups, filling them to just below the top. Bake until lightly browned and well risen, about 25 minutes.