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–+ servings
Zucchini and Lime Cupcakes
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Zucchini and Lime Cupcakes

5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Suitable For 6m+

Ingredients

WET INGREDIENTS:

  • 1 medium zucchini (150g, finely grated - squeeze out water, and it will weigh around 100g)
  • 2 large bananas (220g peeled, mashed)
  • 125 ml soy milk
  • 60 ml olive oil
  • 2 tbsp lime juice (approx the juice of 1 large lime)
  • 1 tsp lime zest

DRY INGREDIENTS:

  • 140 g spelt flour (plain or GF works)
  • 50 g rolled oats
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 30 g desiccated coconut (unsweetened)

COCONUT LIME FROSTING:

  • 250 g coconut yogurt (unsweetened)
  • 80 ml coconut oil (melted)
  • 1 tbsp lime juice

Optional to decorate (for 12+ months):

  • 2 tbsp desiccated coconut (toasted, unsweetened)
  • 1 tsp lime zest

Instructions 

  • Preheat your oven to 180c/350f.
  • Add the wet ingredients to a bowl & stir to combine.
  • Then stir in all of the dry ingredients.
  • Spoon the mixture evenly across a 12 muffin tray for large muffins or a 24 mini muffin tray.
  • Cook for 18–20mins for large muffins, or 15–16 minutes for mini muffins until a toothpick comes out clean.
  • Let the muffins cool in the tray for a few mins before removing and allow to cool before serving.
  • If frosting, whisk this together while the muffins are baking and leave in the fridge to firm up.
  • Once cool, frost and add the optional topping (evenly split across all 12 muffins) and enjoy!

Storage

Store in an airtight container in the fridge for 5 days or freeze fully frosted for up to 2 months.

Notes

These are not overly sweet, which is great for little ones. However, if you would prefer these sweeter, you can swap the plain yogurt for vanilla coconut yogurt and add 1 Tbsp of icing sugar to increase the sweetness. You could also add 1/3 cup of coconut sugar to the muffin mix for kids 18+ months if you prefer.