real food. real life.
Lee ate four muffins before I could get them bagged and out of sight... so I'd say these pass the test! They are pretty tasty and were pretty simple to make! I made this recipe from looking at other recipes and adapting from white sugar to coconut sugar and butter to coconut butter. No need for a mixer, you can easily whip these up with a wooden spoon. You don't taste the zucchini at all! I shredded my zucchini with just a handheld cheese grater. It made them a bit chunkier, but I didn't mind that. You could easily shred yours finely and you wouldn't even notice there was zucchini at all in them!
Total Time: 35 minutes or so
3 cups whole wheat flour
3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon nutmeg
2 eggs, beaten
1 1/3 cup coconut sugar
3 cups shredded fresh zucchini
1/2 cup melted coconut butter
2 teaspoons vanilla
Optional: 1 cup walnuts, 1 cup raisins, etc.
What to do:
1) Preheat oven to 350 degrees Fahrenheit. Prepare muffin tins with paper cups. This recipe made about 15 muffins.
2) In a large bowl, combine wet ingredients.
3) In a smaller bowl, combine dry ingredients. Pour into wet ingredients and stir well. Consistency is wet and sticky. Add nuts and raisins if using. I only added about 2 handfuls of walnuts. Stir to combine evenly.
4) Spoon into muffin cups until level with top of cup. Bake in oven, middle rack, for 25-30 minutes, or until a tooth pick poked into the top comes out clean and the top can be pushed in slightly and it bounces back.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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