• 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 1/2 cups fresh zucchini, grated
  • 1 tablespoon old-fashioned oats (uncooked), for sprinkling


  1. Preheat oven to 350 degrees F and line a muffin tin by greasing with coconut oil. Set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
  3. In a separate mixing bowl, combine the egg, maple syrup, almond milk, coconut oil, and vanilla extract until combined.
  4. Pour the wet mixture into the dry mixture and stir until just incorporated.
  5. Add the zucchini and stir until just combined.
  6. Divide the batter evenly between the 12 baking cups and sprinkle some of the oats over the top.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.