Healthy Zucchini Muffins

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Ingredients

¾ cup roughly chopped raw walnuts or pecans (optional)
⅓ cup melted coconut oil or extra-virgin olive oil*
½ cup honey or maple syrup
2 eggs
⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
2 teaspoons vanilla extract
1 ¾ cups white whole wheat flour or regular whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—working in handfuls, gently squeeze out excess moisture from the grated zucchini over the sink)

1 muffin per serving

As published by Cookie and Kate.

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