Zucchini Muffins

I love zucchini bread, so why not zucchini muffins? They're appropriately portioned and portable, what more can I ask for?! Well, if you were going to say they should also be moist, delicious, and full of flavor then we've hit the proverbial nail on the head.

This is from my one of my new favorite cookbooks, Babycakes. Though it's not excessive this recipe calls for a little bit more oil than I would like to use, but I went with it and the results were great! I'll definitely be tweaking this and using it as a base for some new muffin ideas.

Ingredients:

2 Cups Spelt Flour

1/2 Cup Flax Meal

2 tsp. Baking Powder

2 tsp. Baking Soda

1 tsp. Salt

2 tsp Ground Cinnamon

1 Tbsp. Ground Ginger

1/2 Cup Coconut Oil

3/4 Cup Agave Nectar

3/4 Cup Rice Milk (I used vanilla for extra flavor)

1 Tbsp. Pure Vanilla Extract

2 Cups Shredded Zucchini

Process:

Preheat the oven to 325(F)

Line a standard 12-cup muffin tin with paper liners.

Put the coconut oil in a bowl of hot water so it can liquify while you work.

Get all of your ingredients ready.

In a medium bowl whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.

Add the oil, agave nectar, rice milk, and vanilla to the dry ingredinets.

Stir until smooth.
Using a plastic or silicone spatula gently fold in the zucchini until evenly distributed.
Pour 1/3 cup of batter into each cup, which almost fills it.
Bake on the center rack for 22 minutes, rotating the pan once after 15 minutes.
When finished a toothpick inserted into the center will come out clean.
Let the muffins stand in the tin for 15 minutes then transfer to a wire cooling rack.
When cool, store the muffins in an airtight container at room temperature, up to 3 days.
Enjoy!!