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Clean Eating Zucchini Muffins

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Serves 12 | Prep Time 10 | Cook Time 25

Why I Love This Recipe

Ingredients You'll Need

2 large eggs, lightly beaten
1/2 cup yogurt, plain
1/2 cup maple syrup or raw honey
2 tbsp coconut oil, melted
1 large lemon, juice and zest
2 cups shredded zucchini,
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/3 cups whole wheat flour or almond/rice flour blend
1/4 cup rolled oats
1 tbsp honey or maple syrup
1 tbsp coconut oil, melted
1 large lemon, zested
3 tbsp coconut flakes, unsweetened


Preheat oven to 350 degrees and line muffin tin with paper liners. Gently squeeze shredded zucchini in paper towels or a clean kitchen towel to remove most of the liquid.

In a large mixing bowl, add eggs through salt and whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix until just combined. In a small bowl, add Topping ingredients and mix.

Using large ice cream scoop, fill 12 muffin tins with batter and spoon mixed topping on top. Bake for 25 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 60 minutes before transferring onto a cooling rack to cool off completely. Freeze in airtight containers for up to 3 months.

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