Healthy Zucchini Muffins

Serves: 12 Save

Ingredients (13)

  • ¾ cup roughly chopped raw walnuts or pecans (optional)
  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • ½ cup honey or maple syrup
  • 2 eggs
  • 2/3 cup buttermilk (or 2/3 cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
  • 2 teaspoons vanilla extract
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—working in handfuls, gently squeeze out excess moisture from the grated zucchini over the sink)

Directions

Learn how to make this recipe at Cookie and Kate

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