These Strawberry Zucchini muffins are light and fluffy! Perfect for lunchboxes, breakfast or a nice healthy treat! | @DashofEvans
Strawberry Zucchini Muffins
Prep Time
10 mins
Cook Time
20 mins
Savor the fresh summer strawberries and zucchini with this delicious muffin recipe! Also great for bread!
Servings: 15 -18 muffins
  • 3 Cups Flour
  • 1 Tablespoon ground flax
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup coconut oil , melted
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened applesauce
  • 1 banana , mashed
  • 1/2 cup vanilla Greek yogurt
  • 1 cup zucchini , shredded and strained
  • 1 cup finely chopped strawberries or mashed
  • Cinnamon Sugar to sprinkle on top
  1. Preheat oven to 350ยบ. Add liners to a muffin tin, or spray with Pam.
  2. In a medium bowl, mix dry ingredients: flour, flax, cinnamon, baking soda, salt and baking powder and set aside.
  3. In a mixer bowl, add sugar and coconut oil. Mix until creamy. Add eggs one at a time.
  4. Slowly add vanilla, banana, yogurt and applesauce. Mix on medium speed until smooth.
  5. Now add dry ingredients, mixing only until incorporated.
  6. Fold in zucchini and strawberries.
  7. Spoon into muffin tins, filling only 3/4 full. Sprinkle with cinnamon-sugar.
  8. Bake 18-20 minutes, or until golden brown.
  9. Allow to cool on a cooling rack.
Recipe Notes

Substitute blueberries, blackberries or extra banana.