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.
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) *
1 large zucchini grated (1.5 cups)
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.
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.