I am always trying to find delicious and healthy ways for my kids to eat more vegetables. With zucchini season in full swing and the weather cooling down I have been baking more muffins and quick breads. These are a great breakfast on the go and lunchbox friendly. They also happen to be nut free. Loaded with zucchini, sweetened with coconut sugar and spiced with cinnamon and nutmeg. Olive oil lends a rich and fruity flavor. Spelt flour is high in fiber and protein (for a gluten free muffin I like to use oat flour). Extra perks, as if they needed them, these can be made in one bowl and taste better the next day!
Spiced Zucchini Spelt Muffins
Description
I am always trying to find delicious and healthy ways for my kids to eat more vegetables. With zucchini season in full swing and the weather cooling down I have been baking more muffins and quick breads. These are a great breakfast on the go and lunchbox friendly. They also happen to be nut free. Loaded with zucchini, sweetened with coconut sugar and spiced with cinnamon and nutmeg. Olive oil lends a rich and fruity flavor. Spelt flour is high in fiber and protein (for a gluten free muffin I like to use oat flour). Extra perks, as if they needed them, these can be made in one bowl and taste better the next day!
Ingredients
Makes 12 standard muffins, 6 jumbo muffins or 1 loaf
2 cups grated, packed zucchini, not wrung out
2 eggs
2/3 cup olive oil
1 cup coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups spelt, oat flour
1–2 tablespoon turbandao for sprinkling- optional
Instructions
- Heat oven to 350 degrees F. Line a muffin tin or spray with avocado/coconut oil.
- Place grated zucchini in a large bowl and add olive oil, eggs, coconut sugar, vanilla, and salt. Stir with a fork until combined.
- Add cinnamon, nutmeg, baking soda, and baking powder and mix until well combined
- Add flour and combine- dont over mix.
- Pour into muffin tin and sprinkle with sugar. Bake for 20-25 minutes for standard or 30-35 for jumbo muffins or until a toothpick comes out batter free. Allow to cool completely in the muffin tin. I like to cover the tin with aluminum foil over night before removing the muffins.
*To make this as a loaf, bake for 55-60 minutes
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