Ingredients
Scale
- 1⅔ cups white whole wheat flour (or all-purpose flour)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 large egg
- ½ cup maple syrup
- ½ cup plain milk (dairy or non-dairy)
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1½ cups (6 ounces) grated zucchini (no need to squeeze)
- ⅓ cup old-fashioned oats
- Turbinado sugar, for sprinkling
Instructions
- Prepare Oven and Pan: Preheat oven to 350°F. Grease or line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk flour, cinnamon, baking powder, baking soda, ginger, and salt until evenly blended.
- Combine Wet Ingredients: In a separate bowl, whisk egg, maple syrup, milk, coconut oil, and vanilla extract until smooth.
- Create the Batter: Pour wet mixture into the dry ingredients. Stir gently until just combined. Do not over-mix.
- Add Zucchini and Oats: Fold grated zucchini and oats into the batter until incorporated.
- Portion the Batter: Divide evenly into the prepared muffin cups, filling each about three-quarters full.
- Top with Sugar: Sprinkle turbinado sugar on each muffin for a sweet crunch.
- Bake to Perfection: Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Place pan on a wire rack for 5 minutes. Remove muffins and serve warm or store.
- Prep Time: 15 minutes
- Cook Time: 18 minutes