Zucchini Muffins
Or as my daughter likes to call them: “too-tee-tee” muffins! These are a favourite in our house!
Vegetarian, Dairy-free
Makes: 24 regular-sized muffins
Prep time: 15 minutes - preheat oven to 350ºF
Cook time: 18-20 minutes
Ingredients:
3 cups spelt flour
¼ cup hemp hearts
2 tsp baking soda
2 tsp baking powder
1½ tsp cinnamon
½ tsp sea salt
4 cups zucchini, grated (2 medium-sized or 3 small-sized zucchinis)
2 eggs, beaten
2 tsp vanilla extract
1 cup extra-virgin olive oil (EVOO)
½ cup + 3 tbsp maple syrup
Optional: ½ cup chocolate chips
Directions:
Combine all dry ingredients - flour, hemp hearts, baking soda and powder, cinnamon, sea salt.
Mix all wet ingredients - eggs, zucchini, vanilla, EVOO, maple syrup, and chocolate chips, if using.
Add the dry ingredients to the wet ingredients. Avoid over-mixing.
Line a large muffin tin with 24 parchment paper or silicone liners
Scoop the batter into the lined muffin tin
Bake 18-20 minutes at 350ºF, until muffins tops spring back when you lightly press on them. I always check with a toothpick to make sure the inside is cooked too. Toothpick should come out clean, unless it falls smack in the middle of a gooey chocolate chip!
Cool before serving and storing in the freezer in freezer-proof bags.
If we remember, we ask our daughter in the morning what she wants for her snacks that day. If she chooses a muffin for one of her snacks, we just pull it out of the freezer and leave it out on the counter to thaw out. That way, she can grab it herself when it’s snack time (baby steps to independence!). If we forget to prep this in the morning, we just remove the muffin liner and thaw it in the microwave (for 20ish seconds), and it’s good to go!
Enjoy your too-tee-tee muffins!
Much love,
Surabhi
