Zucchini Muffins

Ingredients

• 1.5 cups white whole wheat flour
• ½ cup coconut sugar or brown sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup coarsely shredded zucchini (moisture removed* (~1 large zucchini))
• optional topping: 1/2 cup chocolate chips
• 2 large eggs
• 1/4 cup maple syrup
• 1/2 cup unsweetened almond milk
• 1 cup mashed banana (or applesauce)
• 2 tablespoons melted coconut oil (or melted butter)

Steps

1. 1

   First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.

2. 2

   Use a coarse grate cheese grater to grate your zucchini. Next, place grated zucchini in the middle of a tea towel or cheesecloth and ring out as much moisture as possible. Then, measure 1 cup. Set aside.

3. 3

   Next, place dry ingredients into a large bowl and mix to combine. Then, add in all of the wet ingredients minus the coconut oil and mix to combine. Add melted coconut oil and mix again.

4. 4

   Fill each muffin about 3/4 of the way full (these are going to be big, fluffy muffins). Add optional chocolate chips to the top. Then, place in the oven at 350ºF and bake for 18-24 minutes or until the center is fully cooked.

5. 5

   Let cool for 5 minutes before removing from the muffin tin to continue cooling.