Zucchini Muffins

2 cups white spelt flour
1 tsp baking powder
1 tsp bi-carp soda
1 tsp cinnamon
1/2 tsp ginger spice
1/2 tsp clove spice
1/2 cup of almond milk
1/2 cup maple syrup
1/2 honey
1/4 cup coconut oil
2 eggs, lightly beaten
2 cups of grated fresh zucchini (I used my mini-food processor instead of grating it)
1-2 – 1 cup of chopped pecans (or walnuts)

  • Preheat ovent to 175 degrees C and place muffin cases in your muffin pan
  • Mix together all the dry ingredients in a bowl
  • In a second, small bowl, mix together the oil, milk, maple syrup and honey
  • Combine the wet ingredients and the dry ingredients and mix well
  • Add in the zucchini, eggs and pecans
  • Divide the batter into muffin cases and place in the oven
  • Bake for about 20-30 minutes (depending on your oven)
  • Insert wooden skewer to see if they are cooked
  • Enjoy!

Makes approximately 16.


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