Recipe: Farmstand zucchini muffins
An easy way to sneak whole grains and an abundance of summer zucchini from the garden into a tasty muffin for your morning commute or a child's lunch. Freeze extras to enjoy later.
3 cups spelt or oat flour
1/4 cup ground flaxseed
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 teaspoon sea salt
2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 cup coconut oil
1 1/2 cups cane sugar
2 teaspoons pure vanilla extract
3 cups grated zucchini
- Preheat oven to 350 degrees. Line 2 12-muffin pans with paper lining and set aside.
- In a medium bowl, sift together flour, cinnamon, nutmeg, salt, baking soda and baking powder.
- In a large bowl mix eggs, oil, sugar and vanilla. Stir in the grated zucchini.
- Stir the dry ingredients into the wet and stir just until the flour is incorporated.
- Spoon equal parts of the batter into muffin tin. Top with pepitas if using.
- Bake for 45-50 minutes*, or until a toothpick inserted in the center comes out clean.
- Let cool on wire rack, then serve.
Makes 24 muffins
*Editor's note: When we made these muffins in our test kitchen, they only took 30 minutes to bake. Oven temperatures can vary, so we recommend checking for doneness around 30 minutes, and adding more bake time if necessary.
About The Author
Fueled by a passion for health and wholeness, Julie brings years of experience as a nutrition educator, elite fitness trainer, and sought after public speaker on topics related to fitness, nutrition, and body image. Not one to sway with popular diet trends, she remains loyal to the belief that whole foods source locally and eaten consciously offer the fuel our bodies need to live the “Good Life.”More stories by this author