- 1.5 cups Pamela’s Pancake & Baking Mix
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 eggs
- ½ Cup Butter, melted
- ½ Cup Coconut Sugar
- 1 Tbsp of Vanilla
- 2 Cups of grated zucchini (used 1 large zucchini)
Yield: 12 muffinsDry Ingredients:
Preheat oven to 350 degrees and grease or line a muffin tin with paper liners.
Sift flour, salt, baking powder, baking soda, coconut sugar, and cinnamon together in a bowl.
Beat eggs, butter, and vanilla together in a large bowl.
Add sifted ingredients to the creamed mixture, and mix well.
Stir in zucchini until well combined. Fill muffin tins ¾ full.
Bake for 20 to 22 minutes, or until the tester inserted in the center comes out clean. Cool in pan on rack for another 10 minutes. Enjoy!