Sweetened with maple syrup and loaded with whole grains. Adapted from the recipe Healthy Zucchini Oat Muffins from Super Healthy Kids.
200 grams whole wheat flour (I use One Mighty Mill all purpose whole wheat)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
110 grams maple syrup
80 grams almond or cow’s milk
75 grams coconut oil (I use cold-pressed non-refined)
1 teaspoon vanilla extract
230 grams shredded zucchini (about one medium-sized zucchini)
50 grams rolled oats (not instant)
90 grams semi-sweet chocolate chips
Non-stick cooking spray or muffin paper liners
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt. Set aside.
Add all of the remaining ingredients and stir to combine. Break up any lumps of coconut oil if necessary.
Portion into muffin tins with paper liners or sprayed with non-stick spray. Bake in a preheated oven set to 350*: 10-12 minutes for mini-muffins, 15-20 minutes for regular muffins, until a toothpick stuck in the center of a muffin comes out clean.
Let cool in muffin tray 5 minutes then move the muffins to a cooling rack.
Makes about 24 mini muffins, 12 regular muffins.