Ingredients
Scale
- ⅓ cup melted butter (or try coconut oil–works great!)
- ½ cup honey or maple syrup
- 2 eggs
- ⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini
- 1 ¾ cups white whole wheat flour or regular whole wheat flour (or Gluten free flour blend for GF)
- ¾ cup roughly chopped toasted walnuts or pecans (optional)
Instructions
- Preheat oven to 400 degrees .
- If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (I prefer to use a silicone one that does not require any greasing)
- Toast the nuts in a pan on the stovetop for a few minutes until fragrant (if using)
- In a large mixing bowl, combine the melted butter (or coconut oil) and honey. Beat them with a whisk until they are combined.
- Next, add the eggs and beat well. (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.)
- 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–you do not want to overmix muffins batter (it iiil make them tough).
- Gently fold in the toasted nuts now, 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.
- Freeze muffins for up to 3 months.