Good Morning Muffins
- 2 egg whites
- 1/3 cup honey
- 2/3 cup sugar
- ½ cup coconut oil
- 1 tablespoon vanilla extract
- 1/2 ounce Amaretto
- 1 ½ cups shredded, unpeeled, drained (squeeze dry) zucchini
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- ½ cup ground flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ cup coconut flakes
- ½ cup chopped pecans or other nuts
Preheat oven to 350 degrees.
Prepare muffin pan. (I used a large 6-muffin pan.)
In large bowl, blend until smooth: eggs, sugar, oil and vanilla. Stir in zucchini.
In medium bowl, combine dry ingredients excluding coconut flakes and nuts.
Set aside ¼ cup of the dry mixture, and mix coconut flakes and nuts into this small batch of dry mix.
Add plain dry mixture to zucchini mixture in large bowl, and then stir in remaining ¼ cup dry mix which includes coconut flakes and nuts.
Place mixture 2/3 full into prepared muffin tins or cups.
Bake in a 350 degrees oven 20 to 25 minutes.
(Depends on muffin size and oven, so start at 20 minutes and do the toothpick test. The larger the muffins, the longer time needed to bake.)
#Breakfast #Muffins #GoodMorning