Healthy Zucchini Muffins with Maple Syrup
These flavorful healthy muffins are moisten with almond milk and coconut oil and sweetened with maple syrup.
Servings: 10 muffins
Calories: 257kcal
Ingredients
- 1 2/3 cups organic spelt flour (can substitute all purpose flour)
- 4 tbsp raw fine cane sugar
- 11/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 1/4 cup maple syrup
- 1/2 cup coconut milk (can substitute oat/almond/milk)
- 1/2 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 1/2 cups zucchini, grated
- 1/3 cup quick rolled oats
- 2/3 cup walnut/pecans/almonds (optional)
Instructions
- Preheat oven to 350° Line paper muffin cups into a muffin pan and set aside.
- In a large bowl, blend together flour, baking powder, baking soda, cinnamon and salt until combined and set aside.
- In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil, and vanilla extract until combined and pour into the dry ingredients and stir together with a wooden spoon until just combined. (Do not overmix). Stir the zucchini and oats until just combined.
- Divide the batter evenly between the 12 cups. Bake for 22-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Serve warm or allow muffins to cool to room temperature. Store in a sealed container in the refrigerator for up to 2 days or freeze.
Nutrition
Serving: 10muffins | Calories: 257kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 415mg | Potassium: 111mg | Fiber: 3g | Sugar: 10g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 2mg