Cinnamon Zucchini Muffins
MAKES 10 MUFFINS. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 35 MINUTES. Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.
1¼ cups whole-wheat pastry flour (TRY: King Arthur Whole Wheat Pastry Flour) ¾ cup blanched almond flour 1/3 cup ground flaxseeds 1 tbsp ground cinnamon 2 tsp baking powder 1 tsp baking soda ½ tsp sea salt ½ cup pure maple syrup ¼ cup coconut oil, melted 1¼ cups finely shredded zucchini ¾ cup unsweetened raisins
1. Preheat oven to 350°F. Line a muffin tray with 10 muffin liners, filling empty slots halfway with warm water.
2. In a medium bowl, combine pastry flour, almond flour, flaxseeds, cinnamon, baking powder, baking soda and salt.
3. In a large bowl, whisk together ½ cup water, maple syrup and coconut oil. Add dry ingredients to the wet and stir until just incorporated. Gently fold in zucchini and raisins. Transfer batter to prepared liners. Bake for 20 to 25 minutes, until a toothpick inserted comes out mostly clean. Cool in tray for 5 minutes, then transfer to a wire rack to cool completely. Wrap muffins in plastic wrap and store at room temperature up to 3 days or freeze up to 1 month. PER SERVING (1 muffin): Calories: 292, Total Fat: 11 g, Sat. Fat: 5 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 2 g, Carbs: 43 g, Fiber: 4 g, Sugars: 23 g, Protein: 5 g, Sodium: 340 mg, Cholesterol: 0 mg