Healthy Zucchini Muffins

• servings: 12 servings
• active time: 14 minutes
• total time: 30 minutes

Ingredients

1 2/3 cups white whole wheat flour (or all-purpose flour)

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 egg

1/2 cup maple syrup

1/2 cup plain milk (dairy or non-dairy)

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 1/2 cups (6 ounces) grated zucchini (no need to squeeze out excess liquid)

1/3 cups old-fashioned oats

turbinado sugar, for sprinkling

Directions

Prep oven and muffin pan

Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.

Mix the dry ingredients

In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, ground ginger and salt until combined.

Mix the wet ingredients

In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.

Bake

Portion the batter evenly between the 12 baking cups. Sprinkle the top of each muffin with a pinch of turbinado sugar, if desired. Bake for 16-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a wire cooling rack for at least 5 minutes to cool.

Serve warm and enjoy!