Kid-Approved Zucchini Muffins

It's zucchini season! My favorite way to enjoy this vegetable is baked into a warm, cinnamon-y muffin. This summer I've been really working to decrease the amount of refined sugar in my diet, and I came across this recipe. The muffins are still plenty sweet and bonus: they passed my two toughest critics, Sammy and Jack. Here's the recipe if you want to give it a try! 

Zucchini Muffins 

Serves: Makes approximately 36 mini muffins 

Ingredients: 

1/3 cup melted coconut oil 

1/2 cup real, good quality maple syrup 

2 eggs

2/3 cup buttermilk (I took 2/3 cup of milk and added 2 teaspoons lemon juice to sour it) 

2 tsp vanilla extract

1 3/4 cups whole wheat flour 

1 tsp ground cinnamon 

1 tsp baking powder

1/2 tsp baking soda 

1/2 tsp salt 

1 1/2 cup grated zucchini, with excess moisture squeezed out 

Directions: 

1. Preheat your oven to 350 degrees and get a muffin pan ready. I like to use a mini muffin pan. 

2. Mix together your melted coconut oil, eggs, maple syrup and vanilla extract. 

3. Next, add in your flour, salt, baking soda/powder and cinnamon. 

4. Lastly, mix in your zucchini and buttermilk. Mix together until just combined. 

5. Fill each muffin tin up about 3/4 of the way and bake until brown around the edges. 

6. Enjoy!