After our recent post about including more vegetables in our diet, we thought sharing a recipe on how to do this would be helpful!
Makes 12 muffins
¾ cup chopped walnuts or pecans (optional)
⅓ cup vegetable oil
⅓ cup honey or maple syrup
⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine-grain sea salt
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
1 ½ cups grated zucchini (1 small-to-medium zucchini. Squeeze out the excess moisture with a paper towel before stirring it into the batter)
1 ¾ cups whole wheat flour
1. Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
2. In a large mixing bowl, combine the oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave).
3. Add the buttermilk, cinnamon, baking powder, baking soda, salt, nutmeg and vanilla extract, and whisk to blend. 4. With a large spoon, stir in the zucchini, then add the flour and stir just until combined. A few lumps are ok! Gently fold in the nuts now, if using.
5. Divide the batter evenly between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
This recipe is adapted from Cookie and Kate.