Spiced Zucchini Bread Muffins

One thing I love about the end of summer is the bounty of fresh zucchini from the garden. With a two and a half year old who hates vegetables (this week), it makes one get creative when trying to incorporate nutrients into his diet. I love zucchini bread but hate that most recipes include two whole cups of sugar. I have combined several of my favorite recipes to produce a new recipe that is healthy, flavorful and also doesn't require a mixer! This recipe makes 12 muffins.

Ingredients:

//DRY//

1 2/3 cups white flour (or whole wheat if preferred)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1 tsp cinnamon

1/3 cup oats (and more for sprinkling) *

//wet//

1 large zucchini grated (1.5 cups)

1 egg

1 tsp vanilla extract

1/4 cup melted coconut oil

1/2 cup almond milk

1/2 maple syrup

*if you do not wish to use oats, substitute 1/3 cup flour.

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Instructions:

1. Preheat oven to 350, line a muffin tin with liners or spray bare muffin tin with cook spray.

2. Grate zucchini using very fine side of a cheese grater, use paper towels to squeeze excess water out of the zucchini. Set aside in separate bowl.

3. Mix flour, oats, baking soda, baking powder, spices, salt in a bowl, set aside.

4. Beat egg, vanilla extract, melted (and somewhat cooled) coconut oil, almond milk, maple syrup in a separate bowl.

5. Add wet ingredients to the bowl of dry, mix well. Add zucchini last, do not over mix.

6. Using a half measuring cup and a small rubber spatula, scoop contents into muffin tin.

7. Bake at 350 for 20 minutes, or until tooth pick comes out clean.

8. Let cool for 5 minutes in the muffin tin and gentle remove, place on a cooling rack. These can be frozen in a ziplock bag for up to 1 month. Make sure to cool completely before trying to freeze or refrigerate.