The perfect balance of sweet and hearty--these muffins are delicious for breakfast, as a snack, or even with dinner. Rob and I tried one straight from the oven, for taste testing purposes of course, and could not stop devouring them! With only natural real food ingredients like whole wheat flour, zucchini, and honey, these are guilt-free to snack on in our house!
Whole Wheat Zucchini Harvest Muffins
Adapted from: 100 Days of Real Food
3 cups of Whole Wheat Flour
1 TBS Cinnamon
1.5 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Coconut Oil, Melted
1/2 Cup Honey
1 tsp Vanilla Extract
1 Large Zucchini
1/2 Cup Chopped Pecans
1/4 Cup Raisins
Preheat oven to 325
Grate zucchini (I threw mine in the vitamix and pulsed into small shreds) and chop pecans. Set aside.
Mix dry ingredients: flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
Stir in wet ingredients: eggs, oil, vanilla. (Batter will be very thick)
Fold in zucchini, pecans, and raisins.
Scoop into muffin tin (with liners) and bake at 325 for 20-25 minutes, until a toothpick comes out clean.