Supplies
- 1 1/2 cups fresh zucchini, grated
- 1 2/3 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 egg
- 1/2 cup pure maple syrup
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon old-fashioned oats (uncooked), for sprinkling
Steps
- Preheat oven to 350 degrees F and line a muffin tin by greasing with coconut oil. Set aside.
- Grate the zucchini.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
- In a separate mixing bowl, combine the egg, maple syrup, almond milk, coconut oil, and vanilla extract until combined.
- Pour the wet mixture into the dry mixture and stir until just incorporated.
- Add the zucchini and stir until just combined.
- Divide the batter evenly between the 12 baking cups and sprinkle some of the oats over the top.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.