Zucchini Muffins

Adapted from cookieandkatie.com

Yield: 12 muffins

⅓ Cup (70 mL) Vegetable oil, melted coconut oil or extra-virgin olive oil

½ Cup (125 mL) Honey or maple syrup

2 Eggs

⅔ Cup (150 mL) Buttermilk or substitute ⅔ Cup (150 mL) of milk mixed with 2 tsp (10 mL) of vinegar (allow to rest for 5 minutes before using)

1 tsp (5 mL) Cinnamon

1 tsp (5 mL) Baking powder

½ tsp (2 mL) Baking soda

½ tsp (2 mL) Salt

¼ tsp (1 mL) Nutmeg

2 tsp (10 mL) Vanilla extract

1 ½ Cups (375 mL) Grated zucchini

1 ¾ Cups (425 mL) Whole wheat flour

¾ Cup (175 mL) Roughly chopped walnuts or pecans (optional)

Preheat oven to 400°F (205°C).
Grease all 12 cups on your muffin tin with butter or cooking spray or use muffin liners.
In a large mixing bowl, combine the oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.
Add the buttermilk, cinnamon, baking powder, baking soda, salt, nutmeg and vanilla extract, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. A few lumps are ok! Gently fold in nuts, if using.
Divide the batter evenly between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

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