It’s nearing the end of summer and local fruit and veg is abundant. I love to hit the farmer’s market on Saturday mornings this time of year. Grab some zucchini next time you go and make these muffins. They are moist, easy to make and the spelt flour gives them a fluffy texture and nutty flavour that I love.
I started playing around with more spelt flour recently and I am officially a convert. Why? Spelt flour is easier to digest than regular flour, it’s less processed, has more protein and fibre and gives a nutty flavour and fluffy texture.
I also am a HUGE fan of one bowl cookie and muffin recipes like this one. If you sprinkle the baking powder, soda and spices over the flour it works every time! And one less bowl to wash.
Ok back to the recipe. These zucchini muffins have a walnut and raw sugar crunchy topping that is divine. And I also list a couple different additions below, think raisins, chopped dates or chocolate chips. Not gonna lie the dark chocolate chip version is pretty incredible and my family gobbled them in less than two days. Recipe makes 12 muffins or one loaf. Hope you love it!
- 2 eggs
- 1/3 cup melted coconut oil
- 1 1/2 cups grated zucchini
- 1/2 cup milk
- 1 TBSP vanilla extract
- 1/3 cup maple syrup or honey
- 1 TSP cinnamon
- 1/4 TSP nutmeg
- 1 and 3/4 cups spelt flour (I love Bobs Red Mill)
- 1 TSP baking soda
- 1 TSP baking powder
- crunchy topping = 2 TBSP chopped walnuts + 1 TBSP raw sugar for sprinkling on top before baking
Preheat your oven to 375 degrees. Combine coconut oil, eggs, milk and maple syrup in bowl along with the grated zucchini. (By the way, I never squeeze out the moisture in the zucchini, I know some recommend it, but why squeeze out all that goodness that will make your muffins moist!?) Mix all these wet ingredients well.
Sprinkle over top all the dry ingredients, doing the spelt flour first and then sprinkling the spices and baking soda and powder evenly as best you can.
Stir until just combined. I use a fork or spatula.
Grease your muffin tin with non stick spray or line the cups. Use a tablespoon to scoop the batter into the muffin cups and sprinkle the chopped walnuts and raw sugar over each muffin.
Bake 375 degree oven for 15 minutes until puffed up and golden brown.
Note: I have made this same muffin recipe with a few variations. You can add 1/2 cup of any of the following: raisins, chocolate chips or chopped dates.
Recipe also makes one loaf. Just bake at a lower temp, 350 degrees for 55-60 minutes. Check by inserting a knife in the middle. It should come out clean when done. Let bread cool in loaf pan for for an hour.
Enjoy the last weeks of summer friends!