Ingredients

The following ingredients have 20 Servings
  • 2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup ground flax seed
  • 1 tsp baking soda
  • 1/4 cup coconut sugar*
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp salt
  • 1/2 cup chopped walnuts
  • 1/2 cup greek yogurt
  • 1/2 cup coconut oil (melted)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup almond milk (or any milk of your choice)
  • 1 apple (peeled, cored, and diced into small pieces (about 1 cup))
  • 1 small zucchini (peeled and grated)

Instruction

  • Preheat your oven to 375.
  • Line a 12 muffin cup pan with muffin liners, and lightly spray the muffin cups with a non-stick spray.
  • In a large bowl, mix together: flour, oats, flax seed, baking soda, sugar, cinnamon, allspice, walnuts, and salt. Set aside.
  • In a medium sized bowl, whisk together wet ingredients: yogurt, coconut oil, egg, vanilla, syrup, and almond milk.
  • Add wet ingredients to dry, and continue to mix together. Slowly fold in apples and zucchini. Batter will be thick.
  • Fill muffin cups about 2/3 full with batter, I use an ice cream scoop for this.
  • Bake at 375 for about 15 minutes, or until a toothpick inserted into muffins comes out clean.
  • Cool for 5 minutes, remove muffins from pan. Re-fill muffin cups with remaining batter.