Zucchini Muffins
Ingredients:
2 tbsp coconut or avocado oil
1/4 cup maple syrup or honey
1 large egg
1/4 cup yogurt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 small-medium zucchini, finely grated
1/2 cup flour
1/4 cup rolled oats
Directions:
1) Preheat your oven to 375°F.
2) In a medium bowl, combine the oil and maple syrup. Then, add the egg and yogurt, and whisk to combine. Set aside.
3) In a smal bowl, combine the baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Whisk to combine and then set aside.
4) Grate your zucchini medium to fine, and place in a strainer or paper towel. If using a strainer, use the back of a spoon to squeeze out the water in the zucchini over the sink. If using a paper towl, use your hands to squeeze out the water over the sink. Try and squeeze out as much water as possible.
5) Add the drained zucchini to the wet ingredients and mix thoroughly to combine. Then, add in the dry ingredients and fold in just until combined.
6) Grease and flour a 6 cup muffin tin, and then evenly divide the batter between the cups. Sprinkle some brown sugar and oats over the top if you'd like.
7) Bake at 375°F for 22 minutes. When done, remove from the oven and let them cool in the tins for 5 minutes. Then, remove the muffins from the tin and place on a baking rack or plate to continue cooling.
8) Enjoy by themselves, or with some yogurt or nut butter! To store, place in an airtight container or bag in the fridge for up to 5 days, or in the freezer for up to 3 months (to avoid becoming freezer burned). Enjoy!