Zucchini Muffins

Okay, I. Love. Muffins. Like, really love them. This could have something to do with the fact that I always load mine up with butter… but either way, offer me a muffin and I am one happy girl. Especially zucchini muffins!

A fellow mama in my Facebook group, the New Mama Nation Community, asked me if I had any zucchini muffin recipes… and I was like, oh, mah, goodness, I can’t believe I don’t! So off I went to the kitchen to start creating.

It took three tries and having my kitchen test squad on hand to sample and suggest along the way… and I think the end result is pretty darn good.

What is your fav type of muffin? If I haven’t created a recipe for it yet… well I just might now. Let me know in the comments.

Zucchini Muffins

Dry Ingredients:

2 cups spelt flour
1 cup coconut sugar
1 cup chopped walnuts
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt

Wet Ingredients:

2 eggs, whisked
¾ cup butter, melted (allow to cool)
1 cup shredded zucchini (use a paper towel to squeeze out water a couple of times then measure again; it shrinks!)
½ cup honey
2 tsp vanilla

Preheat oven to 325°F. Combine dry ingredients in a large bowl and wet ingredients in a medium bowl. Pour wet into dry and stir until combined. Fill muffin cups about 2/3 full (use muffin liners in tray), and bake for 20-25 mins, until toothpick inserted in centre of muffins comes out clean. Cool on wire rack. 

Makes about 18 muffins. 

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Laura Lima is a holistic nutritionist, stay-at-home mompreneur, wife to Hamilton Realtor, Miguel Lima, and mama to Cutest Babies Ever, Ellie and Maggie. (Ha.) She believes that focusing on real foods leads to feeling fantastic and having more energy so women can take on the many calls of mamahood (and life in general). She spends much of her time in her free Facebook group where she teaches how to do just that. Are you a new(ish) mama? She’d love for you to join her there.