Good Monday morning to you! Zucchini are abundant in our garden as they likely are in yours, so here's another delicious way to enjoy some of the late-summer garden's goodness...
Zucchini Spice Muffins
makes 12 muffins
2 c. whole wheat pastry flour
1 t. sea salt
1.5 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. ground cloves
1/3 c. organic whole cane sugar
3/4 c. walnuts or pecans, lightly toasted
1 c. shredded zucchini
1 t. real vanilla
1/2 c. milk
1/3 c. coconut oil or butter, melted
Preheat oven to 400F and line muffin tins with paper baking cups or lightly grease using coconut oil. Measure the flour, sea salt, baking powder, baking soda, cinnamon, cloves, and sugar into a large mixing bowl; stir with a whisk to blend. Stir in toasted nuts, then fold in shredded zucchini to coat. Set aside.
In a separate bowl, whisk egg until frothy; stir in vanilla and milk, then slowly whisk in melted coconut oil.
Add wet ingredients to dry ingredients; stir just until moistened -- don't over mix your muffins! Fill prepared muffin cups 2/3 full. Bake for 18 - 20 minutes; check with a toothpick to be sure they're done. Cool slightly before removing muffins to a wire rack. Enjoy warm with butter along with a cup of tea. :)
Visit our Muffin Monday page for more deliciously healthy muffin inspiration!
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