Whole Wheat Zucchini Muffins
Author: Angi Schneider
Recipe type: Muffins
- 1½ cups freshly ground whole wheat flour ( I like soft wheat for this but you can use hard wheat and it will turn out fine)
- ½ cup ground flax seed (Do NOT grind this in your WonderMill - use a coffee grinder)
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp ground nutmeg
- ⅔ cup sugar (I use raw sugar)
- 1 cup shredded zucchini
- ¼ cup coconut oil
- 1 egg
- ¼ tsp lemon zest
- ½ cup chopped nuts (I use pecans because we grow them on our property but walnuts or almonds would be nice too.)
- Heat oven to 350 degrees.
- Oil muffin tin.
- Mix the dry ingredients in a medium bowl (the first 7 ingredients).
- Mix the remaining ingredients in another bowl.
- Make a well in the middle of the dry ingredients and add the wet ingredients.
- Mix together until just combined.
- Scoop muffin tins and bake (12-15 minutes for mini muffins, 20-25minutes for regular size muffins).
- Enjoy!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-zucchini-muffins/
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