Healthy Zucchini Muffins

Excited for a healthier alternative! I'll feel better feeding these to kids at breakfast. ;)

Healthy Zucchini Muffins

• Author: Cookie and Kate
 
• Prep Time: 20 mins
 
• Cook Time: 16 mins
 
• Total Time: 36 minutes
 
• Yield: 12 muffins

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• ¾ cup roughly chopped raw walnuts or pecans (optional)
• ⅓ cup melted coconut oil or extra-virgin olive oil (more of an herbal flavor)
• ½ cup honey or maple syrup
• 2 eggs
• 2/3 cup buttermilk (or 2/3 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
• 1/2 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. Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
2. Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
3. In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. Add the buttermilk and vanilla. Whisk to combine, and set the bowl aside. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)
4. In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Using a big spoon, stir to combine.
5. Pour the liquid mixture into the dry and stir just until combined (a few lumps are ok!). Add the zucchini (be sure to squeeze excess moisture out of the zucchini first) and toasted nuts, if using. Gently fold the zucchini and nuts into the batter, being careful not to over-stir.
6. 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.
7. 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.